It has increased the attention of experts and consumers regarding the quality of some fish that reach supermarket stalls. Although many consider them essential in a balanced diet, more and more alerts about the risks associated with the way they are produced and processed are emerged. This fish was even considered by Spanish as the most dangerous in the world by the presence of parasites.
More than 70 parasites in the same fish
According to the Spanish newspaper, one of the most discussed cases is salmon. This fish, much appreciated for its taste and nutritional wealth, can contain more than 70 parasites, according to recent studies. The reason for this presence is related to its natural habitat in the early years of life, when it lives near the coast, in areas frequented by marine mammals, which help maintain the life cycle of these organisms.
The impact of food on nurseries
Despite its nutritional qualities, nursery salmon raises concerns between food safety experts. In many fish farms, fish are fed with feed that include fish flour and various chemical additives, which contributes to the presence of unwanted waste in the animal’s meat.
Those responsible for the fish farms often resort to the use of antibiotics and pesticides to prevent outbreaks of disease in tanks. These products, although authorized in certain quantities, can accumulate on the skin and tissues of fish, thus reaching the dish of consumers.
Security measures that raise suspicions
According to AS, in some production units, workers use full protection facts. This is due to the use of toxic substances to maintain the hygienic conditions of the water where fish grow. These chemicals, even when applied with precaution, can have consequences for human health.
Visible differences between wild and nursery fish
The distinction between wild and nursery salmon is an essential factor for those seeking to make informed choices. The fish captured in its natural environment feeds more variedly and balanced, which is reflected in a better nutritional profile, unlike aquaculture salmon.
The amount of calories also varies
In caloric terms, the difference between them is also significant. The salmon that is usually sold in supermarkets contains about 212 calories per 100 grams, while the savage has only 115 calories by the same amount, which makes it lighter and healthier.
Despite this data, it remains a much consumed food, especially for its reputation for being a privileged source of omega-3 fatty acids. This component is critical to cardiovascular health and is one of the main reasons why many do not abdicate to include salmon in the diet.
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Recommendations for Smart Substitutions
Given the risks associated with nursery fish, some nutritionists advise salmon replacing other omega-3-rich species, such as sardines, which have a similar nutritional profile and lower cultivation-related concerns.
Rich in essential minerals
Still, and according to the same source, not everything is negative. Salmon is an excellent source of high biological value proteins and contains important minerals such as iron, iodine, phosphorus, selenium, magnesium and calcium, all essential for the proper functioning of the body.
Fish also provides significant amounts of vitamin D, which contributes to bone health and the strengthening of the immune system, which is particularly relevant at more advanced ages.
Another advantage associated with its consumption is the support it offers the digestive system and the function of thyroid, thanks to the presence of B vitamins and other micronutrients.
Positive effects on skin and cancer prevention
In addition, salmon has compounds with anti-inflammatory properties, which help combat skin problems and may even have a preventive effect against certain types of cancer, such as skin, according to some studies.
The key is to know how to choose well
The decision to include or not salmon in food should be weighted based on clear and updated information. Knowing how to distinguish between the different origins of fish can make all the difference in the long -term impact on health.
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