No reliable data exist on the size of Oman's fish catch -- estimates vary from 46,000 to 200,000 metric tons. This and other problems that the Omani Government (OG) must overcome to successfully promote fishing as a source of food and income for its citizens are the subject of this report. Currently, there is a strong demand for fish, both for consumption and for export, and the catch is high quality, e.g., tuna, mackerel, sea bass. The OG has provided fishermen with substantial support, including vessels, motors, and repair and cold storage facilities, all at subsidized prices. However, handling, preservation, and distribution are characterized by poor sanitation and quality control; the only industrial-scale operation is run by a Korean firm under a concession agreement; a comprehensive fisheries law has not been enacted; the OG lacks the scientific competence to establish the planned marine science center; operation of a formal extension program has been delayed; and there is a striking lack of trained people to administer and manage the growing fishing industry. The author analyzes the relevancy and feasibility of projects in fishery statistics, training, extension, and marine science and recommends them for OG funding. Although the data are inadequate, the gap between current catch and a safe level of potential harvesting must be estimated to be at least 25%. For the OG (or any developing country) to effectively and successfully exploit such potential, the author concludes that the following are necessary: (1) a long-range, regularly updated national fisheries policy with supporting laws; (2) trained administrators, scientists, and support personnel and an internal training program; (3) an up-to-date statistical system; (4) an adequately equipped scientific research office; (5) extension services; (6) a fish culture program; (7) participation in regional and global fishing organizations; (8) a program to finance capital development and provide loans to fishermen; (9) concern for the environment and other marine resource users; and (10) competence in product utilization, food technology, and quality control. A 25-title bibliography (1950-81) is appended.