Here fishy, fishy!

Gosh, I love fish! So much in fact that I will be writing at least two parts on fish. Also, I’d claim to say that of all things I cook these days, fish is the item I’m most comfortable with. That being said, most fish, if not all fish, are commonly misunderstood. From raising the fish, to catching the fish, to preparing the fish, to cooking the fish, the general public is probably pretty clueless. I’ll take it upon my shoulders to do my best to scratch the surface of aquaculture and our food.

Farm Raised vs. Wild Caught 

This is pretty controversial, but I’ll try my best to remain unbiased. Many people might ask, “Hey E, what is the REAL difference between these fish? I mean, they kind of taste the same!” Well, in all honesty, they do not taste the same, but before we get to taste let’s cover the life of the fish.

Farm Raised

In a farm raised scenario the fish are typically raised within enclosed nets in the ocean or in a tank. Both cases result in overcrowding of fish. These fish are fed food comprised of natural and artificial foods, as well as, color dyes (common in farm raised salmon) and antibiotics. This is similar to what you would expect from cattle. Certain cattle are fed growth hormones, which are ultimately left behind in your meat. These fish are picked out of their farmed waters and are set for sale. The key point in all of this is that it can alter natural selection.

                Example: Orange Roughy

                Orange Roughy was very popular in the late 80s and early 90s. Following, it was put on an endangered list. The reason behind this is simple: Orange Roughy can live upwards of 100 years, but are not capable of reproducing until they reach 25 years of age. Because Orange Roughy was so heavily fished before most reached the age of 25, the species didn’t stand a chance to reproduce. At that point, most Orange Roughy was not sustainable. (This example I snagged from a lecture from the Shedd Aquarium. To learn more about sustainable fish, visit here.)

Wild Caught

                Wild caught fish are simply that, wild caught. Think of the most dangerous catch. Crabs are wild caught directly out of their natural waters in the same way that fish are wild caught. In the wild, as you could imagine, the fish have more than enough room to swim around. This results in fish that are typically higher in nutritional value, have more vivid natural colors, and possess a more desired texture in the meat. But don’t think wild caught is all gravy! Many techniques used in wild caught fishing disturb (that is a very nice way to put it) the surrounding areas. Techniques used to catch fish such as: dynamiting reefs, high-seas bottom-trawling, and drift nets, all create an environment not fit for fish. These conditions do eventually calm down (but imagine if the earthquake in Japan happened all the time).

My Thoughts

                It is not about farmed or wild. The most important thing (to me) is sustainability. Everyone loves Cod fish, but how long are we going to be able to enjoy it? Stunted growth, artificial colors, and antibiotics occur in farmed fish. Over fishing and disturbance of natural environments occur in wild caught. Sustainability is the key. Promoting healthy fishing practices will keep our fish healthy and will, in turn, keep us healthy. I encourage you to click the link to the Shedd Aquarium page. From there, you can find the link to the sustainability card. This lists in 3 categories (best, good, avoid) different choices for fish.

Stay tuned for Part 2 “Lenting you a hand on fish cookery!”

E

For more information about the fish available in your area, contact your local fish market. 

Edited by JDC Inc.