HOUSTON—Everyone appears to be trying to eat more fish these days, but there’s so much to consider before taking a bite.
Consumers can question everything from sustainability to origin and whether the fish has been farm-raised or caught in the wild.
“We’d prefer that it was wild and fresh over farm-raised,” says grocery store customer Greg Robertson. “Sometimes you just take what you can get.”
Executive Chef Kevin Bryant of Eleven: Eleven restaurant won’t settle for anything other than wild.
“Wild for sure,” he explains. “(It has) a lot more flavor. It’s in its natural environment. The texture, everything is so much better with wild.”
Wild fish is more expensive and has fewer calories. Farm-raised has been found to be cheaper and has more Omega-3 fatty acids. That is because they are fed on a more regular schedule, according to registered dietitian Kristi King with Texas Children’s Pavilion for Women.
She adds they may look a little plumper, but U.S. regulations prohibit the use of hormones or antibiotics for growth in farm-raised fish.
Other concerns that have been put down by researchers when it comes to wild fish include the levels of contaminants like mercury. They were determined to be insignificant trace amounts.
The four main types of farm-raised seafood/fish include: shrimp, tilapia, catfish and popular salmon.
King recommends incorporating a variety of fish in your diet, both wild and especially farm raised.
She confides, “As our wild fish population dwindles we’re going to have to turn to the farm fish.”
Until that time the world is your oyster and you can have your fish of choice and eat it too.