Tag: Fish facts

Alaska pollock, a major source for fish sticks and fast-food sandwiches, is exclusively wild-caught, primarily in the Bering Sea. In contrast to other popular species like salmon, pollock is not commercially farmed due to the immense scale and distribution of its natural fisheries.

According to the European Food Safety Authority (EFSA), fish can be classified by their fat content. So, is sea bass considered a fatty fish? The answer is nuanced, depending on whether it is wild or farmed, but generally, sea bass falls into the medium-fat category.

According to the Alaska Seafood Marketing Institute, wild keta salmon is one of the most widely distributed species in Alaska, confirming its natural, wild habitat. This guide clarifies what 'wild keta' means, where it comes from, and its differences from farmed varieties.

Recent studies have detected microplastic contamination in a vast number of commercially available seafood products, with concerns ranging from health impacts to environmental integrity. While eliminating exposure entirely is nearly impossible, consumers can make informed choices to select fish species known to have lower microplastic burdens based on scientific research and feeding habits. This guide explores which fish are typically associated with minimal microplastic content and the factors that influence these levels.

With only 2.9 grams of fat per 100-gram serving, fresh catfish is not considered a fatty fish, but rather a lean protein source that is packed with essential nutrients. This common question arises due to its rich flavor, but its fat content is significantly lower than that of fattier fish such as salmon.

According to the U.S. Food and Drug Administration (FDA), fresh and frozen salmon contains an average mercury concentration of 0.022 parts per million (ppm), a remarkably low level compared to many other seafood varieties. This fact directly addresses the common concern, "which salmon has high mercury?" by illustrating that salmon is generally one of the safer fish choices.

With over 30,000 known species, the diversity of fish is staggering, and their skeletal structures are no exception. A common misconception is to ask, "are fish bones all cartilage?", but the truth is a crucial division exists between fish with bony skeletons and those with cartilage.

A 100-gram serving of raw sole can contain as few as 73 calories, confirming its status as an exceptionally lean and healthy protein source. The final number of calories in a sole depends heavily on the specific species and how it is prepared, with certain cooking methods significantly altering its caloric value.

Arctic char is the most northerly distributed freshwater fish in the world, and unlike many popular salmonids, it is available as both a sustainably farmed and a wild-caught product. This dual availability offers consumers a choice based on their preferences for flavor, texture, and origin.

Over 200 species of skate exist worldwide, yet many people remain confused about its bone structure. In fact, skate is not a bony fish to eat; instead, it belongs to a family of cartilaginous fish, like sharks and rays, with skeletons made of cartilage instead of true bone. This unique feature makes it an exceptionally easy and pleasant seafood to prepare and enjoy.