Fishing For Answers

Two years ago my mother read a book on the dangers of eating red meat and poultry and decided to change her diet to mainly fish and vegetables. But she wanted to make sure that her new way of eating wouldn’t hurt her either. So she researched the potential effects of consuming high amounts of fish—and found some disturbing information: Although fish is high in protein and omega-3 fatty acids, some are also high in mercury and PCBs (polychlorinated biphenyls, a pollutant associated with endocrine disruption and neurotoxicity), which can be dangerous in high quantities. Fortunately, my mom learned that she can still eat fish, but that it’s important to pay attention to what types you consume and how often. Here are some guidelines for eating fish safely.

Lower on the food chain = lower in dangerous contaminants: Smaller fish and shellfish such as shrimp, oysters, squid, and sardines are not only more plentiful than larger fish, but also contain less mercury. They’re also less likely to have been vastly overfished. So eating kinds that are more abundant is good for both your health and marine life. Bigger fish on the other hand, like shark, swordfish, king mackerel and tilefish, tend to contain higher levels of mercury.

Know where it’s from and how it’s caught: Large commercial fishing nets used to catch certain types of fish tend to also catch other marine life, most of which end up dying and being thrown out once found by the fishermen. When buying fish, ask your supplier where it is from. Although not all fish are native to American waters, it may be better to buy American-caught fish, since the U.S. has stricter fishing standards than most other countries.

Make sure your fish is cooked properly: If undercooked, some fish can lead to a parasite infection, so it’s essential to make sure the fish is cooked thoroughly. To see if the fish is finished, press on it with the back of a spoon. If it flakes or cracks apart, it’s finished! Some shellfish can house harmful bacteria from the water they had lived in, but if cooked completely, these bacteria can be eliminated. Because of this, some raw seafood, like oysters, should not be given to the elderly, women who are pregnant, or young children whose immune systems may not be strong enough to fight these bacteria.

Buy fish from somewhere you trust: Some seafood suppliers, like some of your local fish markets, have higher standards than others when it comes to the quality of the seafood sold at their storehouse. A little research into the retailer’s history and methods of fishing could be very beneficial. You can see how well your local supermarket measures up with their sustainability on Greenpeace.org.

Angela, KIWI Intern

Share This Article:

Related:

• No Related Post