Go WILD with seafood!
Watch as my friend, Natalie Jill, and I discuss why you should always choose WILD CAUGHT over FARM RAISED.
There are a lot of reasons why going wild is better for your health. According to Fishwatch.gov, about 86% of all the seafood we consume in the U.S. is imported, and only about half of that is wild or line caught.
There are a host of health related issues with fish farms. Farm raised salmon are housed within small pens that are set up in the ocean or in small ponds. They are usually confined and often kept in overcrowded conditions that increase their risk of infection and disease.
- Farmed fish are given antibiotics and are exposed to must higher concentrated doses of pesticides than their wild counterparts
- Instead of begin allowed to find their own natural food sources, they are fed dried food pellets made up of fish oil and fish meal
- Salmon farmers give farm raised salmon a richer hue by feeding them a synthetic pigment called canthaxanthin. It has since been banned in Great Britain. To make matters worse, pellets can contain cancer causing agents such as dioxins, flame retardants, and PCBs, or polychlorinated biphenyls, considered highly toxic industrial compounds, which you end up ingesting
- They are high in Omega 6’s, which actually cause inflammation and are not what you want to put in your body
- They harm the natural environment. According to the National Academy of Science, live from fish farms kill up to 95% of juvenile wild salmon that migrate past them
On the wild side, line caught salmon have a 20% higher protein content and a 20% lower fat content than farm-raised salmon, according to the FDA. They also average 33% more Omega 3 fatty acids (the good kind) than farm raised salmon.
They may be the same species, but if we are what we eat, that wild salmon munching on other wild fish is faring far better than his pellet-eating friends. This significantly affects the taste of the seafood too. It is on par with eating grass fed beef or free range poultry. The intricate flavors and textures, and even the color, of the fish itself is in a class all its own.
Don’t be afraid to ask restaurants and your supermarket for the wild stuff!
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