This is the ninth volume of a ten- volume series on The Natural History of the Crustacea. Our volume examines Fisheries and Aquaculture, and it follows Volume 1: Functional Morphology and Diversity, Volume 2: Life Styles and Feeding Biology, Volume 3: Nervous Systems and Control of Behavior, Volume 4: Physiology, Volume 5: Life Histories, Volume 6: Reproductive Biology, Volume 7: Developmental Biology and Larval Ecology, and Volume 8: Evolution and Biogeography. The remaining volume will explore additional aspects of crustacean ecology and conservation biology.Chapters in this volume synthesize our current understanding of the diverse topics in fisheries and aquaculture. In the first part of the book we explore worldwide crustacean fisheries. Caleb Gardner and collaborators offer a general introduction about crustaceans as a global fisheries re-source. Bradley Stevens and Thomas Miller detail crab fisheries and its principal exploited species, management systems, and sustainability of these fisheries, while Richard Wahle and collaborators explore lobster fisheries for the families Palinuridae, Nephropidae, and Scyllaridae, commonly known as spiny, clawed, and slipper lobsters, respectively, their fishery status, and management. Raymond Bauer explains aspects related to shrimp fisheries, including shrimp as a valuable pro-tein source for humans, bycatch, and ecological problems such as the destruction of the seafloor by bottom trawling, fishery management, and the decisions required to achieve sustainable shrimp fisheries. Mariano Diez focuses on the main species exploited in squat lobster fisheries, their use for human consumption and as food in salmon aquaculture, and their role in coastal ecosystems. This first part of the volume concludes with two chapters on harvested crustaceans that are usu-ally not within the focus of the mainstream fisheries research, possibly because they are caught by local fishing communities in small- scale operations and sold locally as subsistence activity. So Kawaguchi and Stephen Nicol focuses in fisheries for krill, the most abundant metazoan on Earth. Biological and ecologic aspects are mentioned, demostrating how climate change is affecting the krill populations. The authors also review the current managing of the industry due to the partici-pation of international regulation commisions. Boris López showcases several marginal fisheries of nondecapod crustaceans, such as intertidal barnacles from coastal upwelling systems, stomatopods sold in Asian fish markets and in the Mediterranean, and even beach- dwelling sand hoppers, used as pet food. Miles Abadilla and collaborators provide an overview of the main crustacean fisheries from inland habitats, such as lakes, rivers, and swamps.In the second part of the book, the authors explore the variety of cultured crustacean species. Wagner Valenti and Dallas Flickinger present culture advances of freshwater carideans, including Macrobrachium rosembergi and others. Claude Boyd and Lauren Jescovitch show that most penaeid aquaculture production is based on two species that are major commodities in the international trade; they also highlight the environmental and sanitary concerns of this practice of produc-tion. The chapter by W. Ray McClain provides a concise overview of crayfish aquaculture from all continents, done at extensive or semiextensive levels of production. Andrew Jeffs and collaborators evaluate advances in lobster culture, whether for restocking wild populations, human consumption, or as ornamental animals. Ricardo Calado describes the culture of marine ornamental decapods, their collection, packing and shipping, and conservation; he also introduces important aspects of broodstock husbandry and maturation, larviculture, and grow- out to commercial size. Finally, Per Meyer Jepsen and collaborators illustrate the enormous potential of cultivating planktonic crusta-cean as live food for aquaculture or aquarium industries, highlighting the technological advances and challenges in the culture of Artemia, cladocerans, and copepods.The chapters of the third part of the volume focus on important challenges and opportunities, including diseases and parasitism, the use of crustaceans as bioindicators, and their role in biotech-nology. Jeffrey Shields and Juan Pablo Huchin- Mian review the main causal factors involved in the emergence, transmission, and spread of disease agents in commercially important crustaceans by focusing on the ecological factors that lead to outbreaks. Barbara Nowak and collaborators describe the biology, effects, epidemiology of the infections, and economic impacts of parasitic crustaceans, such as sea lice (copepods), isopods, and pea crabs, that affect other commercial species. How crustaceans can be used as bioindicators is explored in the chapter by Carlos Navarro- Barranco and collaborators; given their expertise, they focus on amphipods, especially caprellids, as indicators for water quality. María Gortari and Roque Hours describe the use of crustaceans in biotechnology to produce biomaterials like chitin and its derivatives (chitosan, chito- oligosaccharides, and glucosa-mine), proteins, lipids, and carotenoid pigments. These compounds have enormous potential for multiple applications in the food, pharmaceutical, textile, biomedical, and agricultural industries as well as in bio- and nanotechnology. Finally, Adam Powell and collaborators present a primer on the management and handling of commercial crustaceans from both wild- caught fisheries and the aquaculture industry and what is needed to ensure successful live transport to processing factory lines or fish markets; they detail the procedures involved in each stage of care and handling of the crustaceans, including regular sampling for quality assurance, as well as ethical considerations for animal welfare and disease regulations.Collectively, these 19 chapters provide a thorough exposition of the present knowledge across the major themes in crustacean fisheries and aquaculture. We expect that this volume will be val-uable to scholars and students of fisheries and aquaculture related to crustaceans and hope its syntheses and thoughtful overview will be a valuable resource for managers of crustacean fisheries and administrators of crustacean culture centers