Four Fishy Seafood Myths

Humans have eaten seafood for tens of thousands of years. For many civilizations, the sea was an abundant source of protein and essential nutrients from Spring through to Winter. But despite our close association with the sea and the bounty it provides, there are still many things that we don’t understand, many misconceptions that have been passed from generation to generation and thrive even in the information age.

It doesn’t matter how well informed you think you are, there’s a good chance that you believe at least one of the following myths about seafood.

The idea that you shouldn’t buy fish on Monday or Thursday (or any other day for that matter) derives from the belief that restaurants and shops use these days to sell old stock. The story differs, but it usually revolves around shops not getting a weekend delivery and, therefore, using the first day of the week to offload old stock.

Moreover, modern freezing techniques make most fish from the freezer section superior to those in the nearby “fresh” case and negate the value of delivery dates. Seafood from the frozen section are often frozen directly on the boat or flash-frozen, which locks in the nutritional value and fresh flavor

The idea that fresh is better than frozen is not limited to seafood. It’s something that’s also said about vegetables and it’s a complete fallacy. Fish is frozen at the peak of its freshness, so all the flavor and nutrients are locked in.

In many ways, frozen is actually better than fresh. When buying fresh, considering both the season and your geography in relation to the fish is paramount. How far did the seafood have to travel? Was it in season? How long has it been in the case? Buying frozen bypasses many questions because the peak fresh flavors are locked in at harvest and enjoyed when you decide to prepare them.

For starters, aquaculture (or seafood farming) uses substantially less resources than land-based farming methods and provides a nutritious food source that is highly valued by public health experts. Recently the international NGO Conservation International concluded that the environmental footprint of aquaculture is substantially lower than raising cattle, pigs and poultry.

The idea that farmed fish creates a lesser product has endured for many years and has been exacerbated by a few questionable studies. The focus on both wild-caught and farming needs to be on the individual practices.

Our farm-raised salmon and steelhead are raised antibiotic-free in the cold clear waters of the Norwegian fjords resulting in a superior fish with flaky meat and a robust favor. Farm-raised or wild-caught, checking for the traceability and sustainability certifications ensures the superior catch.

People are becoming increasingly aware of the impact that their diets and lifestyles have on the world. They want to buy sustainable food but don’t always know where to look, and often dismiss the idea of purchasing sustainable fish because it’s too hard to source a trusted provider.

If you’re eating at a restaurant that cares about its impact on the environment, it will make a big deal about the sustainability of its seafood, and the same applies to any fish that you want to prepare at home. At Wixter Seafood, we promise that every fillet and every mollusk is 100% sustainably sourced and we can make that promise because we track our products from the water to the plate.