1/2/2023 0 Comments Shiira sushiVietnamese catfish had suddenly become pricey wild-caught fish such as red snapper, grouper, or cod on local menus around the United States.Įxploding demand and extremely low prices have also led to cases of seafood mislabelling – that is, intentional fish fraud. If that’s not reason enough to not eat the fish from Vietnam, here are five more reasons to not eat swai fish aka pangasius. (Photo: CCO / Pixabay / Efraimstochter) Reason #1: Pangasius can Contain Toxins from Factory Farming Swai fish is a popular item on restaurant menus and supermarket shelves. Swai fish are raised in huge basins in large factory fish farms along the Mekong Delta. These sites of cultivation are often overcrowded and dirty, conditions under which pathogens spread with relative ease. According to Seafood Watch, many farms are reportedly engaging in illegal dumping and there’s evidence of high chemical use, which includes the use of antibiotics. Some of these substances, which are harmful to humans, can accumulate in the bodies of the fish. They can travel up the food chain and into our bodies.Īdditionally, pangasius fillets are often treated with citric acid and phosphates during processing, allowing them to absorb more water before being frozen. This increases the fish’s weight by up to 20 percent and means more money for the manufacturer (and higher prices for the consumer). When the water seeps away after you thaw the fish, the phosphates remain. Reason #2: There Are Healthier Alternatives to Swai Fish While phosphates are an essential part of healthy nutrition, overconsumption of phosphates may increase your risk of heart disease. USDA dietary guidelines recommend eating two servings of fish per week. According to the USDA, one 4-ounce fillet of swai fish provides roughly: Swai fish, however, does not contain much of these.įish is an important source of protein, iodine, and omega-3 fatty acids. Wastewater from factory fish farms contaminates the Mekong. Ankimo (monkfish liver) is usually cooked, eliminating the risk of parasites.In the Mekong Delta, factory fish farms are often established with little or no oversight.Escolar can cause gastric distress after consuming even a normal-sized portion.A survey of studies on parasite infection in salmon found 0% parasite infection in any samples of farmed salmon, but anywhere from 65-100% of wild salmon samples. Farmed salmon are significantly lower risk for parasites because their feed is often parasite-free pellets.For a thorough report on parasites in sushi, read more about the sushi-grade myth. When shopping for fish for sushi, use this safe sushi-grade guide and avoid any fish labeled with parasite risk (unless it was specifically frozen to be used in sushi). That's why we've put together a helpful buying guide to flag species that have parasite risks and other hazards. Unfortunately, fish used for sushi can be susceptible to parasites like Anisakis and tapeworms that cause serious illness. Salmon, tuna, snapper, flounder, escolar, sea bass-there are countless fish to try as sushi and sashimi! But with a wide diversity of options comes the burden of remembering which can and cannot be safely consumed raw.
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