Food should benefit our body. This is their essence and main task. Unfortunately, this is not always the case. Often, even the most at first glance, useful products are in the stop-list.
This also applies to fish that have always been considered more useful than the other way round.
“The sea pollution that is progressing today promises not only environmental problems, but also human health ,” says Brian Clement, co-director of the health institute and author of Killer Fish: How Seafood Harm Your Health.
Sometimes the same fish, which is taken without undue hesitation to refer to products from the section of proper nutrition, contains metals, industrial chemicals, pesticides or parasites that can harm our health. They fall into the fish, as it is easy to guess, from its natural environment – the sea and ocean depths. Bacteria that occur in seafood during food processing and inappropriate storage and packaging conditions also pose a danger. Today we will try to study the fish issue as widely as possible and tell you what types of fish are best to exclude from your diet in order not to become a victim of infected sea creatures and dishonest producers.
If you want to try this fish, be sure to find out where it came from. Chilean sea bass is characterized by a high content of mercury, so an adult should eat it no more than twice a month. Do not also buy perch caught on the islands of Crozet, Prince Edward, as well as in Chile. In these regions, fish are caught uncontrollably, destroying many other sea creatures as well. Pay better attention to the sea bass caught from the Falkland Islands and Macquarie; fish from the coast of Argentina and in remote Antarctic waters are also good. Be sure to check if the product is certified.
“ This fish should be completely excluded from the diet ,” says Brian Clement, co-director of the institute of health and author of the book Killer Fish: How Seafood Harm Your Health. Tilefish is another fish that is high in mercury in meat, so its consumption is also recommended to limit. In addition, the tiling catch most often occurs with a significant violation of the norms occurring due to exceeding the permitted level of fish of this species. Hence the risk of getting infected fish or spoiled. If you still intend to set the tile on the table, give preference to the fish that was caught in the middle Atlantic – there are more benign fishing practices.
Interestingly, the age of a bighead can reach 100 years, but, despite the extremely high life expectancy, the quantity of this fish is rather limited due to the long reproductive cycle and poaching. “ Although fishing in the ocean is now tightly regulated, the Atlantic bolshegolov population has not recovered after the boom in the popularity of this fish a few decades ago ,” explains chef Frankie Terzoli. From the purchase of the Atlantic bolshegolova should be abandoned, at least to protect nature. In addition, given the average age of fished fish, we can assume the extent of its poisoning with toxic substances.
Most fish and shellfish accumulate in the tissues mercury compounds, which can cause severe damage to the central nervous system of humans. The amount of these substances varies depending on the type of fish and its location in the food chain. Mercury in the composition of sediments pollutes natural water bodies, where it is absorbed by aquatic plants, and then small fish and further along the chain. In the process of its transfer from one fish to another, mercury accumulates, so its maximum level is found in large predators, sharks are one of them. In addition, today the population of this species of fish has reached its lowest level in history, since most of them are killed when catching other fish.
It is believed that only mackerel grown in the wild is good for health. However, this statement can be argued. The reason for doubt may be the same process of mercury accumulation in the fish tissue. Wild mackerel is not recommended for children and women, especially pregnant women. As for men, they are allowed to eat no more than one serving per month. Atlantic mackerel can be used as the safest option.
Swordfish is an important ocean fishery. She is appreciated by the chefs of the whole world because of the delicate taste and the almost complete absence of bones. Often, swordfish are eaten raw, sliced and poured over lemon juice-based sauce. The main danger for ordinary consumers is the high cost of this fish, which is why it is often replaced in stores with cheaper and not always other types of fish caught in accordance with the rules, in particular, under the guise of swordfish, they often sell a romom from the shark family. To taste they are really close, only the harm of the latter is much higher. Why – see the previous paragraph about sharks.
This fish, often called “white tuna” is extremely tasty, but its excessive consumption can cause uncontrolled diarrhea. Ruvet contains the substance gempilotoxin, a wax ether that is indigestible by our stomach, which gives the fish a delicious but oily taste, but at the same time causes digestive problems.
Virtually all types of tuna contain small doses of mercury. In addition, consumption of bluefin tuna has a negative impact on the environment. Most often, they are caught by unsafe methods, killing other marine animals on the way. Due to the high demand for bluefin tuna, this species was seriously affected, as individuals are often caught before the onset of reproductive age.
Since 1980, the population of this fish has been steadily declining due to over-fishing, today it has reached the limit that is almost critical by its standards. Due to the sharp decline in the number of fish on the market, the practice of replacing the snapper with more accessible species appeared on the market. So, tilapia and sea bass are often given for it. However, this is not as scary as expired or transported with snappers to our stalls.
When buying in the store sushi or rolls, keep in mind that most of them are made from not the highest quality fish. Tuna, for example, is often treated with carbon monoxide to obtain a red, appetizing color and extend shelf life. If the tuna retains its bright red color after freezing, then there was some chemistry here.
Freshness of fish can be understood by its appearance. In addition, think twice before buying rolls in the store, as often such products are prepared in another place and only delivered to the store. You will not always be able to check the actual expiration date, as well as the conditions under which these sushi were cooked.
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