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Wild Alaskan Sockeye Salmon

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 of fish 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, as discussed in our “Brain Food For Memory” article.

According to Wikipedia, the Mediterranean Diet consist of a wide variety of nutrient-dense foods of lots of wild-caught fish, lesser lean grass-fed meats, farm eggs and dairy products, whole natural grains, fresh organic fruits, vegetables, nuts, and seeds, natural fermented foods, lots of fresh 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 2016 “The State of World Fisheries and Aquaculture” study. 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 2000 “Do Fish Farms Really Add to the World’s Supply of Fish?” research from Stanford University Nature 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:

Healthy Omega 3 Fats Wild Caught Fish

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 20 to 40 percent of all salmon caught in the North Atlantic originated in farms, determined in a 2005 Oxford Academics “Fugitive Salmon: Assessing the Risks of Escaped Fish from Net-Pen Aquaculture” study .

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 2020 CDC “About Antibiotic Resistance” study. 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, was also confirmed in a 2015 American Journal of Public Health (NIH) study.

Arizona State University researchers, in a 2014 “Fish Tale: New Study Evaluates Antibiotic Content in Farm-Raised Fish” study analyzed 27 samples of farm-raised seafood for antibiotic contamination, 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. Data showed traces of 5 of the 47 antibiotics evaluated in these common sea foods.

A 2016 Journal of Hazard Materials study reviewed by the National Institutes of Health (NIH), confirmed the Arizona State findings of 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 2018 Frontiers Microbiology study reviewed by the NIH 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.

Wild Caught Atlantic Whole Sardines

The USDA also has an in depth 2014 “National Strategic Plan For Federal Aquaculture Research (2014-2019)” 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 Springer breast cancer “Assessing the Toxicity of Chemical Compounds Associated With Land-Based Marine Fish Farms” 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, according to a 2002 Cemosphere study reviewed by the NIH.

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 ocean fish.  An Environmental Working Group )EWG) 2003 “PCBs In Farmed Salmon” 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 2015 NIH “The Human Gut Resistome” 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 a 2005 Environmental Science Technology study reviewed by the NIH. One 2004 Science study (NIH) 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 2019 “I’ve Heard That Salmon is High in Dangerous PCBs. So What Are PCBs and What Risk Do They Pose?” 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 2009 Lipids study reviewed by the NIH reported, and we quote:

Healthy Wild Petrale Sole Fellets

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, because more than 50 per cent of the fresh salmon eaten in the U.S. is farmed, and not wild-caught, according to a 2013 Caroline Coastal “50% of Our Seafood Is Farm Raised” article. The irony is people think they’re eating healthy by buying and eating farm-raised ocean fish, but, unfortunately, that’s not the case, as you will soon find out!  So, you should think again about buying farm-raised fish!  The PCBs come from the fish meal and fish oil the salmon are fed on the farms, found a Harvard Health 2004 “Getting Your Omega-3s Vs. Avoiding Those PCBs.—The Family Health Guide” study.

There is evidence, according to Wikipedia “Mercury In Fish” study that some species of large long-lived ocean fish such as marlin, tuna, shark, swordfish, king mackerel, and tilefish, have higher levels of mercury than others because of eating other polluted fish, but these species of fish will obviously, not be 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 “Aquafarming” study. 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 In Fish

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.

Fresh Healthy Atlantic Sea Scallops

According to a 2016 Nutrients study reviewed by the NIH, 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 2006 Elsevier study published in Biomedicine and Pharmacotherapy.

In another 2005 Journal of Nutrition reviewed by the 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 acidsOmega 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, according to a 2012 Journal of Nutrition and Metabolism study (NIH).

Increasing omega 3 consumption from wild-caught fish leads to improved health and well being by supporting proper bodily functions, determined a NIH Facts Sheet “Omega 3 Fatty Acids” study.  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 healthy 6 or 9 to 1 ratio of omega 3s to omega 6s, per a 2016 Nutrients (NIH) study.

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, as confirmed in a Washington State Department of Health “Healthy Fish Guide”

General Health Benefits

The oils in wild-caught fish are unique; they have omega 3s–fatty acids not found in many other foods. The omega 3s in fish improve heart function and make other conditions that contribute to heart disease less risky according to a 2004 Wiley “The Health Benefits of Omega‐3 Polyunsaturated Fatty Acids” study published in the UK in the Journal of Human Nutrition and Dietetics. 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 “Vitamin D” review.

Healthy Wild-Caught Raw Shrimp

A connection between low vitamin D status and increased cancer risk is now generally accepted by medical experts. Per the NIH “Vitamin B12” research, 96 percent heart-healthy vitamin B12, 94 percent seratonin-producing (aids sleep) tryptophan influencing mood and cognition, and possibly the gut-brain axis, per a 2016 Nutrients (NIH) study. 62 percent immune system supporting selenium , per a 2013 Molecular Nutrition Food Research (NIH) study. over 50 percent muscle-building protein, per a 2016 Nutrients (NIH) study.

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 , per an NIH “Omega 3 Fatty Acids” study. 45 percentheart-healthy vitamin B3 or niacin, per a NIH “Niacin” study. 37 percent energy-producing phosphorus, per a Elsevier “Phosphorus” study. 32 percent heart-healthy vitamin B6, per a NIH “Vitamin B6” study.

19 percent choline for metabolism and early brain development, NIH “Choline” study. 14 percent potassium is required for organ and cell function and metabolism, per a NIH “Potassium” study.  8 percent calories are amazingly low, non-fattening, and healthy. 41.6 percent Americans are deficient in vitamin D, according to a 2011 Nutrition Reserve study reviewed by the NIH<, and wild-caught fish is an excellent dietary source of D. Another 2015 Nutrition study reviewed by the NIH found increasing fish consumption or changing consumption patterns could be beneficial and result in noticeable improvements in vitamin D status. A single 4 ounce serving of sockeye salmon meets 100 percent of the daily requirement for vitamin D.

For these reasons, the American Heart Association (AHA) “Fish and Omega-3 Fatty Acids” research 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.

Cardiovascular Health

According to a 2019 Mayo Clinic “Omega-3 in fish: How Eating Fish Helps Your Heart” study 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. In one 2008 American Journal of Clinical Nutrition study reviewed by the NIH in more than 40,000 men in the United States, those who regularly ate one or more servings of fish per week had a 15 percent lower risk of heart disease. Intake of omega 3-containing fish is also associated with improved metabolic markers for cardiovascular disease.

Healthy Nutrient-Dense Foods For Life

A 2012 Clinical Nutrition (NIH) meta-analysis is consistent with a lower risk of heart failure with intake of marine omega-3 fatty acids from wild-caught fish. Another 2012 Public Health Nutrition study reviewed by the NIH indicated that either one serving a week or moderate fish consumption of either 2-4 servings per week has a significantly beneficial effect on the prevention of cardiovascular heart disease mortality.

Observational data from a 2012 BMJ study reviewed by the NIH indicated moderate, inverse associations of fish consumption and long chain omega 3 fatty acids with cerebrovascular risk.  A 2014 Nutrition Journal study (NIH) found that high habitual fish consumption seems to be associated with less carotid atherosclerosis, though adequate interventional trials are necessary to confirm the role of fish consumption in prevention of cardiovascular disease.

According to a 2019 Cleveland Clinic “Omega-3 Fatty Acids” 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 2013 Indian Journal of Endocrinal Metabolism (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 benefits of omega 3s in cardiovascular disease!

Cognitive Function and Brain Health

Many observational studies show that people who eat more fish have slower rates of mental decline per a 2005 study at Rush Institute for Healthy Aging, Rush University Medical Center, Chicago, Ill, and reviewed by the NIH. Many researchers, like a 2014 Oxidative Medical Cell Longevity study reviewed by the NIH, 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.

According to a 2008 University of California – Los Angeles “Scientists Learn How Food Affects The Brain: Omega 3 Especially Important” study, mega-3 fatty acids, which is in high quantities in salmon, and some in fruits, provide many benefits, including improving learning and memory and

helps to fight against such mental disorders as depression and mood disorders, schizophrenia, and dementia,

Healthy Fresh Norwegian Makerel

said Gómez-Pinilla, a member of UCLA’s Brain Research Institute and Brain Injury Research Center. A 2014 American Journal of Preventive Medicine (NIH) study also revealed that people who eat fish every week have more gray matter which is your brain’s major functional tissue, in the parts of the brain that regulate emotion and memory.

Anxiety and Depression Relief

Anxiety and depression are common mental conditions characterized by low mood, sadness, decreased energy, and loss of interests in life and activities. It’s not in the limelight as much as heart disease or obesity but currently it’s still one of the world’s biggest health problems and growing at an alarming rate. Numerous studies, like this 2016 Harvard Health “Nutritional Strategies to Ease Anxiety” study, have found that individuals who eat fish, especially wild-caught or cold-water fish are much less likely to suffer from anxiety or become depressed.

The changing of omega-6/omega-3 polyunsaturated fatty acids ratio in the food supply of Western societies (less 3s and more 6s), occurred over the last 150 years is thought to promote the pathogenesis of many inflammatory-related diseases, including depressive disorders.

Several epidemiological studies reported a significant inverse correlation between intake of oily fish and depression or bipolar disorders. Numerous control trials also reveal omega 3 fatty acids may fight depression and significantly increase the effectiveness of antidepressant medications.  Let’s look at 3 studies:  A 2007 Journal of Clinical Psychiatry (NIH) study found that although their meta-analysis showed significant antidepressant efficacy of omega-3 PU, it is still premature to validate this finding due to publication bias and recommended more large-scale trials.

Trials like the 2007 British Journal of Psychology have demonstrated benefits of long-chain omega-3 essential fatty acid supplementation in a variety of psychiatric disorders particularly significantly greater improvements in scores for depression, suicide attempts, and daily stresses. A 2012 Journal of Clinical Psychiatry meta-analytic study reviewed by the NIH provided strong evidence that bipolar depressive symptoms may be improved by adjunctive use of omega-3.

Joint and Cartilage Protection

Wild Caught Canadian Herring Kippers

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, found a 2014 California Agriculture (Berkeley) study reviewed by the NIH..

One 2016 Global Journal Health Science reviewed by the 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 another 2015 American Journal Orthopedics study reviewed by the NIH 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.

Vision Health

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.

A 2012 Arch Ophthalomology study reviewed by the 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 2008 American Journal of Clinical Nutrition reviewed by the 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, and its a huge reason to Order Fresh Seafood Online.  These cancer types include colorectal cancer, per a 2018 Cancer Metastasis Review (NIH) study, prostate cancer, according to a 2017 Integrated Cancer Therapy study (NIH); and breast cancer, according to a 2013 BMC “Omega-3 Fatty Acids For Breast cancer Prevention and Survivorship” study.

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 2011 “Possible Cure For Leukemia Found in Fish Oil” 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. Prabhu continued,

Fresh Healthy Cold-Water Blue Crab

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.

Reduce Risk of Autoimmune Disease

Autoimmune Disease like diabetes occur when your immune system mistakenly attacks and destroys healthy bodily tissue. Several studies link omega 3 fatty acid intake to a reduced risk of type 1 diabetes in children as well as autoimmune disease in adults. One study published in the American Journal of Clinical Nutrition reviewed by the NIH determined that cod liver oil, containing vitamin D and omega 3s, reduce the risk of type 1 diabetes through the anti-inflammatory effects of long-chain n-3 fatty acids.

Findings from a 2014 Nutritional Diabetes study reviewed by the NIH suggested that fatty fish consumption may reduce the risk of latent autoimmune diabetes in adults, possibly through effects of marine-originated omega-3 fatty acids. Some research found that eating wild-caught fish may also reduce the risk of rheumatoid arthritis (RA) and multiple sclerosis (MS) but called for more research.

A 2014 Arthritis Research and Therapy (NIH) study involving 3346 participants found that fish consumption showed a decrease in RA risk for one to three servings per week of fish consumption, followed by a slight increase in risk for higher consumption. According to a 2014 Multiple Sclerosis study reviewed by the NIH found fatty fish or cold-water intake might decrease the risk for MS. A hypothetical explanation is that intake of fatty fish may compensate for vitamin D deficiency that is associated with increased MS risk.

Healthy Aging and Cognitive Function

Fresh Wild-Caught-Yellowfin Tuna

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 omega 3 fatty acids in the blood to the integrity of brain structures and cognitive abilities that are known to decline early in aging.

One 2017 University of Illinois at Urbana-Champaign “Healthy Brain Aging Linked to Omega-3 and Omega-6 Fatty Acids in the Blood” study found healthy brain aging linked to omega-3 and omega-6 fatty acids in the blood. In another 2017 Current Neuropharmacology study reviewed by the NIH found functional and structural benefits induced by omega-3 polyunsaturated fatty acids during aging.  A recent 2017 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 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 2017 “Studies Link Healthy Brain Aging to Omega-3 and Omega-6 Fatty Acids in the Blood” 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 2018 BMJ “Serial Circulating Omega 3 Polyunsaturated Fatty Acids and Healthy Ageing Among Older Adults in the Cardiovascular Health” 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 percent lower risk of unhealthy aging, and those with DPA had an 18 percent lower risk of unhealthy aging, found the same BMJ study.

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.

Fresh Healthy Wild-Caught Micro-Nutrient Rich Seafood

Heidi continued,

These findings support current national dietary guidelines to consume more seafood.

Omega 3 Fatty Acids in Fish Great For Infant and Childhood Development

Cold-water or wild-caught fish is high in omega-3 fatty acids, which is essential for brain and eye development. It’s recommended that pregnant and breastfeeding women get enough omega-3s but avoid high-mercury contaminated fish.

DHA, a specific type of omega 3s is essential for brain and eye development and for this reason, it’s often recommended that pregnant and breastfeeding women eat enough omega-3 fatty acids according to an American Journal of Clinical Nutrition study reviewed by the NIH.

Higher fish consumption in pregnancy was associated with better infant cognition, but higher mercury levels in certain fish were associated with lower cognition, determined a 2010 Review In Obstetrics and Gynecology (NIH) study. Women should continue to eat fish during pregnancy but choose varieties with lower mercury contamination according to a Environmental Health Perspectives study reviewed by the NIH.  Changes in brain concentrations of DHA in humans are positively associated with positive changes in cognitive or behavioral performance and whether infant formula should be supplemented with DHA. Another Journal of Perinatal Medicine study reviewed by the NIH recommended that the fetus and neonate should receive DHA in amounts sufficient to support optimal visual and cognitive development.

Moreover, the consumption of oils rich omega 3 LC-PUFA during pregnancy reduces the risk for early premature birth, found a 2019 BMJ Open (NIH) study. Pregnant and lactating women should aim to achieve an average daily intake of DHA. For healthy term infants, we recommend and fully endorse breastfeeding.  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 a 2012 Global Journal of Health Science study reviewed by the NIH.  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.

Wild Caught Anchovies In Vinegar and Olive Oil

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

Wild Caught Alaskan Pollock

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

Wild-Caught Live Maine Lobster 1 and 1/8 lb. pack of 2

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 in a 2009 “Saltwater Fish & Lobster Tomalley Safe Eating Guidelines” study 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

Traditional hook and line, unlike the destructive methods of “purse seining” and “long-lining”, is one of the most sustainable ways to catch fish because it prevents the wholesale catching of high numbers of a fish species at a time and the destruction of other fish species, as confirmed in a National Geographic Magazine “Sustainable Fishing” research.

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, and these are the ones we recommend here. 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.

Wild Caught Atlantic Flounder Filets

Bycatch is the accidental catching of unwanted or non target fish when commercial fishermen are fishing for a different species, as discussed in The Huffington Post 2014 “Wasted Catch: It’s Time to Stop Wasting Seafood” research. 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, as confirmed in a U.S NOAA 2017 “Understanding Bycatch” study.

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.

Costs Concerns

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 a bit of a gray area, too, in the form of fish hatcheries, where farm-raised fish are released into the wild for commercial fishing purposes, resulting in at least a 50 percent (survey) chance that those products are unhealthy and farm-raised, and not actually wild-caught fish and seafood, as discussed in a The Christian Science Monitor 2013 “Food labeling 101: GMO, organic, and other common grocery labels decoded” study.

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! According to a Colorado State University 2018 “Wild Caught Vs. Farm Raised Seafood” study, 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, which is confirmed in a USDA “Country of Origin Labeling (COOL)” study. 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.

Wild Caught Live Maine Lobster

After now knowing all the negative issues associated with farmed-raised fish we’ve covered, 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 with the most nutritious healthy fish 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, raw nuts and edible flower 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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