10 Best Fish To Eat And 10 To Never Eat

Navigating the vast seas of seafood choices can be a daunting task for any diner or conscientious consumer. With concerns ranging from health benefits and mercury levels to environmental impact and sustainability, making informed decisions is crucial. 

Alaska’s wild-caught salmon is a premier choice for health-conscious consumers, offering a wealth of Omega-3 fatty acids essential for heart health and brain function. Unlike its farmed counterparts, wild salmon from Alaska comes from well-managed fisheries that ensure sustainability and minimal environmental impact. 

Farmed rainbow trout is a sustainable seafood choice, often raised in controlled environments that significantly reduce the impact on wild populations and habitats. 

Atlantic and North Pacific mackerel are rich in Omega-3 fatty acids, making them an excellent choice for a heart-healthy diet. They are primarily caught using methods that minimize bycatch, reflecting a commitment to sustainable fishing practices 

Herring is a traditional staple in many Northern European diets, valued for its rich nutritional content, including Omega-3 fatty acids which support heart health. Sustainable fishing practices ensure herring populations remain healthy and bountiful. This small fish is versatile 

Pacific halibut, carefully managed in U.S. and Canadian waters, offers a sustainable seafood option that’s both nutritious and delicious. 

Farmed barramundi in the U.S. is a model of sustainable aquaculture, often raised in recirculating systems that significantly reduce environmental impact. This fish is high in Omega-3 fatty acids, contributing to a healthy heart and brain.  

It shares similarities with salmon in both taste and nutritional content, offering a rich source of Omega-3 fatty acids. 


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