From ocean pollution to poor fish breeding practices, seafood shoppers have no shortage of things to worry about when looking for healthy and environmentally-friendly options. With increasing pollution and radiation levels off the charts in our oceans, wild fish are becoming as hazardous to our health as factory farmed meat. Most farmed fish are no longer safe to consume due to genetic modification and practices which have transformed many species into swimming poison.
Here are 7 varieties of fish you should avoid without exception:
We’ve said it once and we’ll say it again – tilapia is possibly the worst fish out there. It contains very little of the omega-3 fatty acids that make other types of fish so healthy. Conversely, tilapia has a ton of omega-6 fatty acids, which cause inflammation.
To put things into perspective, researchers say a serving of tilapia is potentially more inflammatory than a doughnut or hamburger.
Tilapia is also one of the most commonly farmed fish on the planet. They’ll eat and survive on basically anything – including poop from other animals.
Substitute tilapia with another, safer mild and white-fleshed fish like Mahi Mahi. Any white-fleshed fish will have a mild taste similar to that of tilapia.
Why it is bad: At. 976 ppm (parts per million), it has the most noteworthy mercury substance of any fish out there. The bio gathering of methyl mercury is more awful the higher up the food chain that you go subsequently swordfish is genuinely awful on the grounds that it is higher up the food chain. The same contention can be advocated for shark and marlin. Mercury toxins must be made into bio-accessible methyl mercury by anaerobic sulfur based microscopic organisms. These just exist in specific locales so if you can get swordfish that is from a territory without the profound water sulfur based microorganisms then you can avoid the high contamination levels. The issue is that these anoxic districts are developing consistently because of hotter waters which convey less oxygen subsequently supporting anaerobic organisms over aerobic.
Eat This Instead: If you like the taste of eel, opt for Atlantic- or Pacific-caught squid instead.
At .639 ppm, it’s a close second to swordfish, especially big eye and bluefin tuna. The New York Times found that Atlantic bluefin tuna has the highest levels of mercury of any type of tuna. To top it off, bluefin tuna are severely overharvested, to the point of reaching near-extinction levels, and are considered “critically endangered” by the International Union for Conservation of Nature. Rather than trying to navigate the ever-changing recommendations for which tuna is best, consider giving it up altogether.
Caviar is little more than a status symbol. It’s got some vitamin B12 but is very high in cholesterol and salt.
When shopping for caviar, you also run the risk of picking up a fake. This will be not only a rip-off but a health risk as well since you’ll have little way of knowing what fish you’re actually eating and where it came from.
In addition to all this, the beluga sturgeon – the eggs of which are the most popular form of caviar – is critically endangered.
Instead of caviar, try ikura – salmon roe – for a similar texture at a much better bargain.
Considered as a healthier fish due to its high mineral magnesium, mackerel is just as bad as the top five when it comes to mercury. Most of the world eats Spanish Gulf mackerel which is quite high in mercury toxicity at 0.454 ppm. No more than 4 ounces of mackerel should be consumed at one time and preferably on once per month.