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We know you’re here to locate the best place to Order Fresh Seafood Online, which is what we will provide you, but before doing that, we feel it necessary to not only provide you with the best sources to buy fresh, healthy and nutritious seafood, but also the reasons why we recommend only certain species that will truly benefit your health and well being.
It is well-established that eating fresh wild-caught, or cold-water, fish and seafood regularly helps protect against developing heart and cardiovascular disease, and other debilitating diseases, and it is a staple of the nutritious Mediterranean Diet. The Mediterranean Diet consist of a wide variety of nutrient-dense foods of wild-caught fish, lean grass-fed meats, eggs, dairy products, whole grains, organic fruits, vegetables, nuts, seeds, fermented foods, lots of herbs, spices, and extra virgin olive oil, and wine in moderation.
Wild-caught Fish and Seafood Versus Farmed-Raised
The consumption of fish world-wide is on a rapid rise according to a survey report by the UN Food and Agriculture Organization. The survey found that global consumption of fish is now more than twice what it was in the 1960’s, thus the increasing demand for farmed-raised fish to fill that void.
According to Self Nutritional Data, farmed-raised nutrition versus wild-caught salmon nutrition, the following differences are evident: Farm-raised salmon are higher in calories 412 to 281, over twice as much fat 27 grams to 13 grams, slightly more omega 3s 4.2 grams to 3.4 grams, about 6 times more fattening omega 6s 1944 mg to 341 mg, and lower or over 50 percent less in iron 4 percent to 9 percent, little less potassium 21 percent to 28 percent, and almost a half less in zinc 4 percent to 9 percent.
However, in order to produce farmed-raised fish and seafood to meet the world market demand, to maximize growth and enhance flavor, shrimp and salmon farmers use processed food made from less valuable fish species harvested from the sea like herring, mackerel, anchovy, sardine and other relatively small varieties, depleting these varieties in the wild.
According to the research, the average farmer ends up using about three pounds of wild-caught fish to grow a single pound of salmon or shrimp, which is a losing proposition in terms of “sustainability” for natural wild-caught fish, according to Stanford University Nature research. That’s the problem, in any one year 10 million tons of herring, mackerel and sardine that could have been directly consumed by people or wildlife ended up as processed fishmeal instead. In addition, it is estimated that another 22 million tons of wild fish also were used for pig and cow feed. Quoting the study:
If that rate of harvest continues, then some populations of herring, mackerel and other fish low in the food chain could virtually disappear from the world’s oceans, according to the Nature study. That, says Naylor and Mooney, would have a direct impact on humans as well as seabirds and marine mammals that depend on these wild fish populations.
Another problem, says Naylor, head researcher of the nature study, and it’s especially an acute problem in the Atlantic Ocean, is that farmed fish sometimes compete with native species and spread exotic diseases. Today, an estimated 40 percent of all salmon caught in the North Atlantic originated in farms. Nadler points out that farmed Atlantic salmon often escape from net pens and invade wild populations, allowing for these farm escapees to hybridize with and alter the genetic makeup of wild populations of Atlantic salmon, not to mention the spread of viruses and disease infecting the wild salmon population.
Certain ocean species of wild-caught fish and seafood do not contain GMOs, artificial coloring, hormones, antibiotics, and pesticides (PCBs) that you find in farm-raised ocean fish and seafood. Each year in the United States, antibiotic-resistant germs sicken about 2 million people and kill about 23,000, according to the Infectious Diseases Society of America. The overuse of antibiotics in farm-raised fish that are raised for human consumption contribute to the development of antibiotic-resistant bacteria that threaten people’s health.
Arizona State University researchers analyzed 27 samples of farm-raised seafood that originated in 11 countries and were bought from stores in Arizona and California. The species included five of the top 10 most consumed types of seafood in the United States: shrimp, tilapia, catfish, swai and Atlantic salmon. According to the NIH, who reviewed the study, detectable amounts of five antibiotics were found in the seafood samples were identified as a key concern and a research priority, calling for the potential for development of microbial drug resistance in humans from eating fish.
Another NIH study on Chilean salmon industry and it’s overuse of antibiotics has allowed for hundreds of tons of antibiotics to enter the marine environment causing possibly negative environmental consequences and potential risks for human health.
The USDA also has an in depth study on assessing infectious disease emergence potential in the U.S. aquaculture (farmed-raised) industry. There is yet another major health issue associated with farm-raised fish and seafood, growth hormones. According to a 2012 breast cancer study published in Aquaculture, deliberate sex reversal of farmed fish is common in order to increase production, by giving farmed-fish hormones.
The effect on humans has not been determined but it is still a concern? Then you have the problem of toxins and other harmful substances in farmed-raised fish. Farmed fish may be penned in coastal waters that are heavily polluted with industrial and agricultural chemicals and wastes. As a result, farmed fish tend to have much higher levels of natural and man-made toxic substances such antimicrobials, and heavy metals, then what’s found in wild fish.
An Environmental Working Group study found farmed salmon is one of the biggest dietary sources of PCBs. According to EWG on average farmed salmon have 16 times the dioxin-like PCBs found in wild salmon, 4 times the levels in beef, and 3.4 times the dioxin-like PCBs found in other seafood. So, you ask why isn’t there EPA regulation of PCBs in fish? There actually is. But here’s the catch. The EPA can only regulate PCB levels in wild-caught salmon.
Farmed salmon is regulated by the Food and Drug Administration (FDA). EPA regulations for PCB levels in wild caught fish are 500 times more protective than the PCB regulations the FDA places on farmed fish. There’s your difference! Overuse of antibiotics in aquaculture also promotes antibiotic resistance in fish bacteria, increasing the risk of resistance in human gut bacteria through gene transfer found one NIH study.
Whereas wild salmon eat other organisms found in their natural environment, farmed salmon are given a processed, high-fat, high-protein feed in order to produce larger fish. Salmon, both wild-caught and farmed salmon, are a good source of healthy n-3 fatty acids, but wild-caught also contain high concentrations of organo-chlorine compounds such as PCBs, dioxins, and chlorinated pesticides, according to an NIH study. One study investigated over 700 salmon samples from around the world and found that on average, the PCB concentrations in farmed salmon were eight times higher than in wild salmon.
One Mayo Clinic study reported that some varieties of farmed salmon in particular, contained high levels of cancer-causing chemicals called PCBs, which simply means you should stay away from buying farm-raised varieties. A National Institutes Of Health (NIH) reported, and we quote:
Farmed salmon have been reported to contain on average much higher levels of polychlorinated biphenyls (PCBs) and other nonpolar contaminants than their wild counterparts even after correction for the higher fat content of the farmed salmon.
This is an alarming statistic, but more than 50 per cent of the fresh salmon eaten in the U.S. is farmed, and not wild-caught. The irony is people think they’re eating healthy by buying and eating farm-raised ocean fish, but, unfortunately, that’s not the case. Think again!
The PCBs come from the fish meal and fish oil the salmon are fed on the farms. There is evidence that some species of large ocean fish are contaminated because of ocean pollution, but these species of fish are obviously not recommended for human consumption in this article. However, for the most part, actual wild-caught fish and seafood are considered low-risk for contaminants and pollutants, although there is a real concern with ocean pollution growing steadily each day.
Leading this low-risk category for wild-caught salmon are Alaskan salmon, including Southeast Alaskan chum, sockeye, coho, pink, and Chinook salmon, together with Kodiak coho, pink, and chum salmon have all been evaluated for contaminant consumption risk involving many PCBs, and have been found to be the lowest risk category of wild-caught salmon for regular consumption, and is what we recommend.
For a full list of ocean fish safe for human consumption, use the Washington State University Healthy Fish Guide. And finally there’s the issue of the inhumane treatment of farmed-raised fish and seafood, according to PETA. Farmed fish spend their entire lives in cramped, filthy enclosures, and many suffer from parasitic infections, diseases, and debilitating injuries, and many as 40 percent of them die from starvation or injury before harvested. It’s worth reading this study if you have the stomach for it.
Omega 3s VS Omega 6s
This part is vitally important to your health and well being. In the average U.S. or Western diet, the ratio of omega 3s to omega 6s has repeatedly been shown to be lop-sided in the opposite direction, with at least 4-5 times as much omega 6 fatty acids in many market-available foods as omega 3s, and in some studies, up to 12-20 times more.
According to an NIH study, the ratio of healthy omega 3s to omega 6s of 1:1 at the time of early man, until today, with the ratio now being 1:20 or even higher. And guess where most of these out-of-balance omega 6s to 3s originate? Yes, you got it, fatty farmed-raised ocean fish. This omega 6s higher ratio to 3s imbalance, many scientists speculate, can drive increased inflammation and may play a role in modern pandemics of chronic diseases, such as heart disease, according to a study published in Biomedicine and Pharmacotherapy. In another NIH study it was determined that while farmed salmon has three times the total fat of wild salmon, a large part of these fats are inflammation-causing omega-6 fatty acids.
Omega 6’s have unhealthy pro-inflammatory properties, which can be beneficial in some cases; however, with too many omega 6’s and not enough omega 3s comes the increase of omega 6s and unhealthy fat adds to the risk for many diseases. Increasing omega 3 consumption from wild-caught fish leads to improved health and well being by supporting proper bodily functions. Some of which being, control of the body’s inflammatory processes, better overall cell function, improved transfer of information between the body’s cells, and better brain function.
Wild-caught fish have a 6 or 9 to 1 ratio of omega 3s to omega 6s. Wild fish swim around in the wild oceans, eating what nature intended them to eat. Therefore, their nutritional profile is more complete, with micro-nutrients, fats, minerals, vitamins, trace elements, amino acids, and antioxidants. The best wild-caught fish sources? Sockeye, coho, chum, pink salmon, anchovies, black sea bass, herring, mackerel, and trout have the highest amount of omega 3 of any fish.
General Health Benefits
The oils in wild-caught fish are unique; they have omega 3s–fatty acids not found in any many other food.s The omega 3s in fish improve heart function and make other conditions that contribute to heart disease less risky. Wild-caught fish contain nutrient-dense percentage of 128 percent of vitamin D with it’s bone-building, inflammation reducing, cognitive function support, and lowering the risk of breast, prostate, and colon cancers, per an NIH review.
Low vitamin D status and increased cancer risk is now generally accepted. 96 percent heart-healthy vitamin B12, 94 percent seratonin-producing (aids sleep) tryptophan influencing mood and cognition, and possibly the gut-brain axis, per the NIH. 62 percent immune system supporting selenium (NIH). over 50 percent muscle-building protein (NIH).
53 percent anti-inflammatory omega 3s and, therefore, might be useful in the management of inflammatory and autoimmune diseases, coronary heart disease, major depression, aging and cancer (NIH). 45 percentheart-healthy vitamin B3 or niacin (NIH). 37 percent energy-producing phosphorus (ScienceDirect). 32 percent heart-healthy vitamin B6 (NIH). 19 percent choline for metabolism and early brain development (NIH). 14 percent potassium is required for organ and cell function and metabolism (NIH). 8 percent calories are amazingly low, non-fattening, and healthy. 41.6% Americans are deficient in vitamin D, according to the NIH, and wild-caught fish is an excellent dietary source of D.
For these reasons, the American Heart Association urges everyone to consume fish at least twice a week, especially wild-caught fatty species such as salmon, tuna, halibut, sturgeon, herring, black cod, mackerel, and sardines, which we will provide you shortly. For people who already have heart disease, the oils in fish maybe especially important, as they may improve the heart function. Here are some specific ways omega 3s from wild-caught fish help you.
Intake of fish rich in omega 3 fatty acids are associated with decreased risk of numerous cardiovascular problems, including: heart attack, stroke, heart arrhythmia, high blood pressure, and high triglycerides in the blood. Intake of omega 3-containing fish is also associated with improved metabolic markers for cardiovascular disease.
According to a Cleveland Clinic review omega 3s inhibit the formation of blood clots, and lower very high levels of triglycerides, a type of fat in the blood which, when elevated, increases the risk of heart attacks. The front part of a title of a NIH study on eating fish and cardiovascular health reads “A fish a day, keeps the cardiologist away!” That pretty much says it all in their review and the positives effect of omega 3s in cardiovascular disease!
Cognitive Function and Brain Health
Many researchers consider DHA to be the most important fat found in the human brain, and the unusual high concentration of this omega 3 fatty acid in salmon and other cold-water fish helps explain the research-documented benefits of salmon and omega 3 fish intake for thinking and the decreased risk of certain brain-related problems such as anxiety and depression that accompanies omega 3 fish consumption.
Omega-3 fatty acids, which is in high quantities in salmon, and some in fruits, provide many benefits, including improving learning and memory and helping to fight against such mental disorders as depression and mood disorders, schizophrenia, and dementia, said Gómez-Pinilla, a member of UCLA’s Brain Research Institute and Brain Injury Research Center.
Joint and Cartilage Protection
Research on fish intake and joint protection has shown that EPA from fish like salmon can be converted by the body into three types of closely-related compounds that work to prevent unwanted inflammation. One NIH study showed omega-3’s had such a positive effect on rheumatoid arthritis (RA) that it reduced the need for analgesic medication. According to NIH in another study looking at the effectiveness of omega 3s and osteoarthritis, and suggested that it show potential in being effective but more trials in humans are called for.
Omega 3 intake and consumption of omega 3 fish has been associated with decreased risk of two eye-related conditions, macular degeneration and chronic dry eye. An NIH study showed regular consumption of wild-caught fish was very effective in treating macular degeneration in women and showed a 42 percent reduction of degeneration. Another NIH study showed eating fatty wild fish reduced neo-vascular (wet) macular degeneration by 53 percent. In both studies, improvement has been noted with 2-6 weekly servings of wild-caught fish and seafood.
Cancer Risk Reduction
Intake of fish rich in omega 3 fat is also associated with decreased risk for several types of cancer. These cancer types include colorectal cancer, prostate cancer, and breast cancer. Some of the strongest findings for decreased cancer risk following regular intake of omega 3s in wild-caught fish involve the blood cell or lymph cell-related cancers including leukemia, multiple myeloma, and non-Hodgkins lymphoma. A study done by the Penn State University and published in ScienceDirect, found that a compound produced from fish omega 3s appears to target leukemia stem cells killing them, and could lead to a cure for the disease. Quoting the study:
Metabolites of Omega-3 have the ability to selectively kill the leukemia-causing stem cells in mice,
said Prabhu, associate professor of immunology and molecular toxicology.
The important thing is that the mice were completely cured of leukemia with no relapse.
Similar to cardiovascular studies, cancer risk studies typically begin to show measurable benefits when omega 3s in wild fish are consumed at least once per week.
Healthy Aging and Cognitive Function
It might seem like an outlandish claim that we’ve found the fountain of youth, but more evidence keeps showing up that that eating wild-caught seafood might not only improve longevity, but the quality of life in old age. Three new studies link patterns of polyunsaturated fatty acids in the blood to the integrity of brain structures and cognitive abilities that are known to decline early in aging.
A recent study revealed that higher levels of Omega-3 fatty acids found in cold water fish are associated with a lower risk of unhealthy aging. Published in the Journal Of Nutritional Neuroscience, the study looked at whether omega 3s are beneficial in improving brain function in older adults. The study data demonstrate that fluid intelligence, which means the ability to solve problems never encountered before, may be optimally supported by specific omega-3 PUFAs through preservation of FPC gray matter structure in cognitively intact older adults.
The fluid intelligence part of the brain is one of the first areas of the brain to deteriorate in aging. A second study completed at the University Of Illinois also measured fluid intelligence and showed similar positive results in retarding aging, to the Neuroscience Journal study.
But it’s not just living longer on average that makes high-omega 3s seafood special. Incorporating more seafood as part of our diets is also associated with healthier aging. A study of over 2,500 adults between 1992 and 2015 found that omega-3 polyunsaturated fatty acid present in seafood reduce the risk of unhealthy aging. The study found, after correcting for other factors such as age, sex, and race, that adults with higher levels of EPA and DPA had a better chance of healthy aging. Healthy aging is defined as a living a meaningful active lifespan without chronic diseases.
Participants with the highest level of omega-3s present had an 18 percent lower risk of unhealthy aging. Participants with the highest levels of EPA and DPA, the omega-3s commonly found in seafood, had the best results: Those with high levels of EPA had a 24% lower risk of unhealthy aging, and those with DPA had an 18% lower risk of unhealthy aging.
We found that older adults who had higher levels of omega 3 from seafood were more likely to live longer and healthier lives,
said lead study author Heidi Lai of the Friedman School of Nutrition Science and Policy at Tufts University in Boston.
These findings support current national dietary guidelines to consume more seafood.
Based on these studies, nutritionists and health professionals are coalescing around the following recommendations: Eating wild-caught fish two or three times per week can reduce risk of chronic disease. The lean protein and omega-3s in wild-caught seafood make it a smart, nutritious choice.
Amino acid compositions and the bioavailability of animal protein are more suitable than plant protein, and the protein quality of most fish proteins may be equal to that of an ideal protein such as lactalbumin, and exceed that of terrestrial meat according to an NIH study. Eating seafood is good for your heart, and eating seafood not only lowers blood pressure, but can help potentially reducing risk of stroke, depression, Alzheimer’s, and other chronic diseases.
Now to the part you’ve been waiting for: Order Fresh Seafood Online.
Best Sources For Wild-Caught Fish and Seafood
Wild-Caught Alaskan Sockeye Salmon 6 oz. filet
Wild-caught Alaskan Halibut (boneless, skinless) 6 oz. filet
Wild-Caught Alaskan Smoked Salmon 6 oz. filet
Wild-Caught Alaskan Sablefish, or Black Cod, 4 oz filet
Wild-Caught Alaskan Petrale Sole (2-4 portion) 1 lb. package
Wild-Caught Atlantic Sea Scallops 1 lb. package
Wild-Caught Alaskan Sockeye Salmon 4 oz. burgers
Wild-Caught Alaskan Pink Shrimp 2 lb. package
Wild-Caught Alaskan Raw Shrimp 2 lb. package
Wild-Caught Alaskan Red Sockeye Salmon (boneless, skinless) 6 oz. package
Use This Wild-Caught Fish and Seafood Link For Above Listed Items
Norwegian Mackerel (flash-frozen) 22-lb. case
Fresh Atlantic Spanish Mackerel 6 lbs. average package
Wild-Caught Canadian Herring Kippers 3 lbs. package
Fresh Wild-Caught Yellowfin or Ahi Tuna Loin (skinless, boneless, blood line removed) 8 lbs, package
Fresh Smoked Sturgeon (cured and smoked) 1 lb. package
Whole Wild-Caught Sardines (frozen) 8 lbs. package
Anchovy fillets in vinegar and extra virgin olive oil various containers
Fresh Icelandic Haddock fillets various packing sizes
Fresh Wild-Caught Alaskan Pollock fillets 10 lbs. package
Sprats In Olive Oil various containers
Fresh Chesapeake Bay Oysters 50 count case
Fresh Wild-Caught Atlantic Flounder fillets 2 lbs. average
Fresh Wild-Caught Pacific Dover Flounder fillets 10 lbs. package
Fresh Medium Blue Crab (5 1/2 to 6 inches) 1 dozen
Live Wild-Caught Maine Lobster various counts.
Please Note: There is a lot of concern about lobster, being bottom-feeders, and contamination. Here is what the State of Maine Division Of Environmental and
Community Health says about eating lobster.
While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley. The tomalley is the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and test results have shown the tomalley can accumulate contaminants found in the environment.
Biologically, the liver and the pancreas are doing exactly what they are suppose to do, rid the lobster of contaminants.
Time-Honored Fishing Method
Hook and line is one of the most sustainable ways to catch fish because it prevents the destruction of other fish species. It is important to choose fish that are plentiful from sustainably managed fisheries where quotas are used to limit the amount of fish caught from season to season. This ensures that they can continue to employ their traditional fishing methods, using hook and line, as a culture and industry for many generations to come. In hook and line fishing, fish are caught one-at-a-time avoiding, what is called, “bycatch” fishing.
Bycatch is the accidental catching of unwanted or non target fish when commercial fishermen are fishing for a different species. This represents an estimated 7.3 million tons of accidental catch each year. Bycatch can include that inadvertent catching species of fish that are caught too young and are not given the opportunity to reproduce and support the continuation of the species, but bycatch in the fishing industry worldwide can also include sharks, sea turtles, porpoises and delicate corals as well.
You can do your part in conserving the environment and its habitants, by refraining from buying wild-caught seafood from sources which are not recommended here. All fish recommendion here are caught in the traditional time-honored hook-and-line method.
There’s no denying that buying fresh wild-caught, or cold-water fish and seafood is more costly than buying “labeled”-wild-caught fish and seafood, bought locally at a seafood market or your grocery. We say labeled wild-caught because there’s an 50 percent (survey) chance that those products are unhealthy and farm-raised, and not actually wild-caught fish and seafood. Remember what you are getting when you buy farmed-raised products, or maybe we should say what you are not getting in terms of the lack of nutritional value, and the increased risk of unhealthy contaminants, in these products! Another concern when looking at cost, is where in the world if my seafood from? Seafood from other countries is not guaranteed to be as regulated as it is in the United States. High antibiotic use in imported, farm raised fish is common and so are contaminants. Many international fish farms are not held to high inspection standards that you would see in the United States. To check the origins, you can look at the Country of Origin Labeling (COOL), which is required on all seafood sold in the United States. Keep in mind that frozen seafood will have two labels, one to specify where the product was packaged and one that indicates where the seafood was caught or farmed. This can be deceptive, as seafood can be packaged in the Unites States, so it appears to be a U.S. product, but is actually a product of a different country.
After now knowing all the negative issues associated with farmed-raised fish such as hormones, antibiotics-resistant bacteria, toxins, depletion of omega 3s, serious environmental impacts, and much more, the question you should ask yourself is…. Is it worth a few dollars more to have the assurance you are furnishing you and your family’s body with the most nutritious healthy foods available on this Earth, plus you won’t be supporting an industry that’s having such a devastating impact on our environment? It’s your decision. Consider this, if you planted your own healthy, organic, nutrient-dense garden of fresh fruits, veggies, nuts and seeds, the money you save doing that, could more than compensate for the extra expense of buying certified wild-caught fish and seafood. Now, that’s a thought!
We hope you found Order Fresh Seafood Online information helpful and you are now convinced of the importance of adding certified wild-caught fish and seafood to your diet. We are interested in your comments and questions.
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