We are all aware of the importance of eating fish, however recently, there have been numerous controversies that have highlighted how much risk we are facing by eating fish of dubious origin … so the question that comes spontaneously is … is it better to eat or avoid it?
But let’s see together what are the controversies we have just mentioned
The true origins of fish
When we go shopping at a local market, we all give one thing for granted, and that’s the fact that we are there to buy some “local food”. However, it’s not always the case.
There are prawns from Mozambique. Pangasius (from the Mekong river, between Thailand and Laos) offered to the buyer as a grouper fillet. Octopus that comes from Vietnam, proposed as typically local. To understand this, in Vietnam it is allowed to treat fish with antibiotics. Which is forbidden by many if not all the western countries..
Then there is the fresh cod, which is often seasoned pollak that comes from Alaska. And again, the shark sold as if it were swordfish. The brosme fillet that is passed off as cod and so on.
As you might imagine fish coming from a foreign country might not be of good quality as it might not have been caught on open sea but raised in environments that are not always following health regulations. It is often dangerous to eat because it is not tracked and not traceable, so in other words there is no way to know the history and general hygiene normative applied by the farmers, the storage, transportation and so on.
Above all it is often sold for what it is not. So it’s often a fake.
Alarming substances found in fish
Another issue to highlight when dealing with the products that come from our seas are the high risk of intoxication.
The Rasff (Rapid alert system for Food and Feed), the food safety agency of the European Union, reports, for example: bacteria in Italian molluscs, cadmium in Spanish frozen squid, salmonella in prawn cocktail packed in Italy (but with Bangladeshi crayfish), nematode larvae in the Spanish hake, also found on the market swordfish and blue shark fillets containing mercury.
Who loses? Of course, consumers and their health.
With increasing pollution and radioactivity levels in our oceans, fish are becoming as dangerous to our health as meat produced in intensive farms is. There are fish that come from all over the world but to which labels are attached that suggest that it was caught early in the morning. And then there are those who are raised in dirty, overcrowded and laden with chemicals used to keep them alive.
So, as sad as it might look, probably it is best to eat fresh fish once in a while and perhaps balance the needed Omega and other important nutrients from a good source of supplements…
Gemma Heather Taylor is a 28-year-old junior programmer who enjoys eating, travelling and yoga. She is a thinker and creative, but can also be quite skeptic to many subjects that today we give for granted. This led to Gemma constantly having to dig through piles of books to find answers to her wonders.