Tag: Seafood sustainability

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 Marine Conservation Society, farmed trout can be a more sustainable choice than farmed salmon due to lower environmental impact. The question of whether smoked trout is more sustainable than its salmon counterpart involves examining farming practices, environmental concerns, and the sourcing of each fish.

According to NOAA Fisheries, skipjack tuna do not have scales on most of their body, only on a thick band behind their head. This article investigates the complex question of whether skipjack tuna is considered 'clean' or 'unclean' across different religious dietary laws and examines modern definitions related to health and environmental sustainability.

Did you know that a three-ounce serving of snow crab claws contains just around 60 calories, making it a low-calorie protein source? The question, "Are crab claws healthy to eat?" can be answered with a resounding yes, provided they are prepared correctly and responsibly sourced.

According to Consumer Reports, mercury levels in canned tuna can vary significantly by brand and tuna type. For many, the question remains: is Chicken of the Sea a good tuna, or are there better options on the market? This article will delve into the details to provide a well-rounded assessment of the brand.

Despite being a prized delicacy, Pacific bluefin tuna can contain high levels of mercury and parasites, posing potential health risks. For many consumers, the question remains: is Pacific bluefin tuna safe to eat, or are the health risks and environmental considerations too significant to ignore?

According to Health Canada, regular consumption of fish can significantly improve overall health by providing essential nutrients, with a recommendation of at least two servings per week. While halibut is a lean, protein-rich option, a closer look reveals that deeming any single fish as the 'healthiest' is complex, depending on nutritional priorities, mercury intake, and environmental factors.

About one-third of the world's fish catch is processed into secondary items like fishmeal and fish oil, rather than being used for direct human consumption. This highlights the nuanced answer to the question, "Is fish an animal byproduct?" which largely depends on its intended use.

Over 50% of the salmon sold globally is farmed, which significantly affects its taste and nutritional profile compared to its wild counterparts. Understanding this difference is critical when asking: is lake trout better than salmon?.

Approximately 19 grams of high-quality protein and less than one gram of fat are provided in a 3-ounce serving of cooked cod. This highlights wild caught cod as a lean and nutrient-rich seafood option, but what are the complete health effects?