The fish paradox

The fish paradox

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.

In conclusion

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…

12 thoughts on “The fish paradox

  1. Hallie Finney says:

    Thanks to the correspondent of Report, what emerges is worrying because Lake Victoria in Africa is one of the most polluted lakes in the world. In its waters not only do the chemical waste of the numerous gold mines in the surroundings flow, but also the black waters of the surrounding cities, but above all it must be known that to catch as much fish as possible, fishermen pour poison at night to collect the next day dead fish who surfaced.

  2. Lily-Rose Kinney says:

    All these harmful substances, such as antioxidants, chemicals, poisons of all kinds, enter our body through what we eat and even the massive use of antibiotics to fight disease in fish end up developing resistance to antibiotics in the human body.

  3. Eliot Lewis says:

    The dramatic state of our seas requires us to change the way we fish, consume and sell fish. In short, to consume less and consume better, there is only one way: to know what to buy. But how?

  4. Nansi Connolly says:

    In the Mediterranean Sea, around 90% of fish stocks are overfished and markets are flooded with fish caught with destructive and unsustainable fishing methods. We must learn to consume less and better!

  5. Marjorie Whitfield says:

    The tuna we find in fishmongers sold by the slice during the April-June period could be just a freshly caught bluefin, unfortunately there is a risk that other tuna, for example the more common yellow fin, may be artificially dyed with carbon monoxide to imitate the red meat of the bluefin. For a consumer, according to fishermen, it is rather difficult to notice the deception; carbon monoxide is also lethal but used for dyeing it remains present in quantities that should not be relevant in that sense. The real problem deriving from this shabby fraudulent trick is that dyeing the tuna camouflages the decomposition in progress so that the fish seems fresh but it isn’t, indeed it could already be spoiled, from here the serious and lethal intoxications can derive. Fraud of different magnitudes, but still a scam on the bluefin tuna theme, is to pass off the ‘cousins’, winged, roach and bonito, always belonging to the Scombridae family, to bluefin. There is therefore no empirical advice to give to make you surefire bluefin tuna experts.

  6. Aniyah Campos says:

    The basic criteria for assessing fish freshness are mainly stiffness and odor. Other elements are: the general appearance, the consistency of the muscle masses (i.e. the flesh), the eye and the gills. These parameters may vary based on the species, the environment, the fishing season and the mode of capture.

  7. Chandler Shah says:

    Fresh fish is characterized by the absence of particular odors. The gills have a fresh smell of sea water and a bright color, burgundy or intense red, with variations in the intensity of the color depending on the species and the environment of capture.

  8. Mindy Seymour says:

    In freshly caught fish the body colors are bright or slightly opaque (but not altered). The consistency of the muscle masses is firm.

  9. Avani Donovan says:

    Someone says to just look at the eye. Indeed, the parameter is very useful: in fresh fish the eye is convex, protruding, with a live appearance to the vitreous, of intense and bright color. A flat eye is not an indication of freshness.

  10. Catriona Witt says:

    Fish is a perishable food so it is good to follow some rules to consume it without risk. At the time of purchase, put the fish in special thermal bags and go home as soon as possible. Eviscerate the fish immediately, wash it well and keep it in the refrigerator in a closed container. Better to consume it within 24 hours. Crustaceans and molluscs do have the tendency to alter in a very short time: place them in the coldest compartment of the refrigerator (the lowest one) and eat them within a few hours.

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