Written by Isabel Williams, via SWNS
Wild-caught fish such as mackerel, herring and anchovies may be healthier than salmon, a new study suggests.
New research suggests that farmed salmon production results in an overall loss of essential dietary nutrients, making the fish that salmon feed on a healthier alternative.
Researchers say directly eating more wild 'prey' species could benefit our health while reducing demand on finite marine resources.
The study, published in the journal Nature Food, was based on an analysis of the flow of nutrients from edible wild fish used as bait to farmed salmon fed to it.
They focused on nine nutrients that are essential to the human diet and concentrated in seafood: iodine, calcium, iron, vitamin B12, vitamin A, omega-3, vitamin D, zinc, and selenium.
Wild fish studied include Pacific and Peruvian anchovies, Atlantic herring, mackerel, sprat, and blue whiting, all of which are marketed and consumed as seafood.
The researchers found that these six types of feed contained as much or more nutrients as farmed salmon fillets.
Wild-fed fish fillets had more than five times more calcium, four times more iodine, and more than 1.5 times more iron, omega-3, vitamin B12, and vitamin A than salmon fillets.
Dr David Wheeler, from the University of Cambridge's Department of Zoology, said: “What we are seeing is that most species of wild fish used for feed have micronutrient densities and ranges that are equal to or greater than farmed salmon fillets.
“People enjoy eating salmon and eat more diverse wild fish species such as sardines, mackerel and anchovies to get more essential nutrients directly, while supporting sustainable growth in this sector. You should consider that.
“Making some small changes to our diets, especially the types of fish we eat, can go a long way toward reversing some of these deficiencies and promoting the health of both our population and the planet.” Masu.”
Most wild “bait” fish met dietary nutrient recommendations in lower amounts than farmed Atlantic salmon, including omega-3 fatty acids, which are known to reduce the risk of cardiovascular disease and stroke. .
Despite these health benefits, scientists found that while 24 percent of adults eat salmon every week, only 5.4 percent eat mackerel, 1 percent eat anchovies, and only a small percentage eat herring. We note that it is 0.4 percent.
The research team hopes that the results of this study will help make the fishing and aquaculture industries more efficient and reduce pressure on the fish stocks that supply seafood.
Dr Richard Newton from the University of Stirling said: “It's interesting that we effectively waste about 80 percent of the calcium and iodine from forage fish, especially given that women and teenage girls often don't get enough.” ” of these nutrients.
“Farmed salmon is an excellent source of nutrients and one of the best converters of feed for any farmed animal, but for the industry to grow we need to better retain the critical nutrients we are fed.
“This can be achieved through more strategic use of feed ingredients, such as fishing by-products and sustainably sourced industrial-grade fish such as sand eel.”
Dr. Wheeler added: We also want to increase the variety of affordable, convenient and attractive products made from natural “feed” fish and fish and salmon by-products that can be directly consumed by humans. ”