Many fish and shellfish species are packed with protein and are excellent sources of Omega 3 fatty acids.
Aquaculture has played a key role in meeting this growing demand and now supplies more than 50% of seafood for human consumption. However, some forms of aquaculture use wild fish to feed farmed fish which can contribute to the depletion of wild fish stocks.
84% of white tuna samples were actually escolar,
which cause digestive issues for some people.
Sushi restaurants had the highest rate of mislabeling at 74%.
Red snapper and tuna are the most frequently mislabelled species (87% and 59%, respectively).
There is no such fish species as a “Chilean Sea Bass”,
it is a made up name to market the Patagonian Toothfish. Approximately 50% of Patagonian Toothfish are caught illegally.
Marine species that are lower down on the marine food chain tend to have much lower levels of mercury and other toxins than larger species higher up on the food chain.
Here are some species
to consider next time you
are purchasing seafood:
One oyster can filter nearly 200 liters of seawater in 24 hours, reducing the harmful impacts of human nutrient pollution from solid waste and fertilizer runoff.
Among the 30 different edible species of seaweed commonly eaten around the world, you will find seaweeds that contain:
• Higher levels of protein than eggs and soybeans
• More iron than red meat
• Ten times more calcium than milk
• Ten to twenty times the minerals and vitamins of land vegetables
Small fish like herring, anchovies and sardines reproduce very quickly and are usually higher in Omega 3’s and lower in mercury and other toxins than larger, longer lived fish species.
Farmed Shellfish like oysters, mussels, scallops and clams are often raised in a sustainable manner and feed off nutrients naturally in the water column.