Wild-Caught vs. Farm-Raised Fish and Seafood

Fish and seafood are good for brain and heart health, but most Americans don’t come anywhere close to meeting the recommended intake of two to three servings— 8-12 ounces total— of a variety of fish and shellfish each week. Why the disconnect? Certainly, some people don’t like fish or aren’t sure how to cook it. But for some people, uncertainty about whether the “right” choice is to go for wild-caught or farm-raised salmon is an obstacle. Often, the perception is that wild fish is healthier but less sustainable, while farmed fish is more sustainable but not as healthy. But is that true?

Weighty Issues of Sustainability.

For centuries, the seas and oceans were considered to be a limitless bounty of food, but unsustainable fishing practices led to overfishing, which meant more fish were caught than could be replaced through natural reproduction. Even worse, some of the fishing methods that contribute to overfishing also harm wildlife and damage aquatic ecosystems and coastal economies.

Although federally managed U.S. fisheries are improving, and overfishing rates are decreasing, domestic wild fish can’t meet the demand—especially if more people start eating the recommended amount of fish and seafood. Data from the National Oceanic and Atmospheric Administration (NOAA) shows that production from wild fisheries around the world plateaued in the mid-1980s, and even with improved management, it is not likely to significantly increase. Meanwhile, global demand for seafood has risen significantly.

According to the Monterey Bay Aquarium Seafood Watch program, aquaculture—also known as fish farming— may be a solution. Indeed, to help meet the growing demand for seafood, aquaculture is growing fast—according to NOAA, worldwide aquaculture production has grown annually by 8.3 percent since 1970. Current estimates are that half the seafood eaten worldwide— and in the U.S.—is farm-raised, and that percentage is expected to reach 62 percent by 2030.

Fish farming is nothing new—it’s been practiced for hundreds of years in some parts of the world, even if the term “farmed fish” makes some seafood lovers grimace. Certainly, news reports of incidents like the large-scale escape of farmed Atlantic salmon off the coast of Washington state in 2017 raise concerns about the impact of aquaculture on wild fish populations. Both wild fisheries and fish farms can be well managed and sustainable— or not. Sustainable aquaculture operations have very little environmental impact because they use practices that limit disease, escapes of farmed fish, and damage to natural habitats.

“It’s not wild versus farmed, it’s responsible versus not,” says Linda Cornish, president of Seafood Nutrition Partnership, a non-profit organization that raises awareness about the benefits of eating seafood. “Sustainable seafood means that wild caught seafood comes from a well-managed fishery and farmed seafood comes from a farm following responsible practices. Consumers should be confident in buying seafood in the U.S., as 90 percent of major groceries and restaurants are committed to sourcing sustainable seafood.”

Healthy Farmed Fish?

It’s a common belief that farmed fish isn’t as “healthy” as wild fish, and this hinges on perceived differences between a “wild” diet and an aquaculture diet—especially in salmon. Do farmed salmon have the same hearthealthy omega-3 fats as wild salmon? Are farmed salmon really fed dyes to give their flesh the classic pink-red color?

“From a nutritional standpoint, farmed fish have a similar nutrient profile to that of wild fish. Fish are fed a feed that mimics what wild fish eat in the wild,” Cornish says. “There is a lot of science and work involved to raise healthy fish on a commercial level. Wild salmon eat a variety of foods from the ocean including krill, which are tiny red shrimp that give salmon flesh their pink color. The feed for farmed salmon includes krill, which gives their flesh a pink color as well.”

Shopping Smartly.

To take the guesswork out of buying sustainably, Cornish offers three tips: Buy from a reputable vendor, look for a seafood certification mark on packaging or at the fresh counter, and when in doubt, buy U.S. seafood. There are several sustainable seafood certification and oversight programs that work to ensure a safe, healthy, and accountable seafood supply. For farm-raised fish and seafood, look for logos from the Aquaculture Stewardship Council (ASC) or Best Aquaculture Practices (BAP). For wild-caught fish, look for logos from the Marine Stewardship Council (MSC), Ala ska Seafood, or Fair Trade USA. Seafood Nutrition Partnership offers a checklist that helps consumers buy sustainable seafood (www.seafoodnutrition. org/sustainable).

“The majority of Americans are missing out on the tremendous health benefits from eating seafood. Since grocery stores have sustainable seafood sourcing policies in place, consumers can feel confident in buying seafood,” Cornish says. “The right choice is eating seafood, as it solves many of the issues we face today. Eating seafood supports our immune health, is part of a climate-friendly diet, and supports the almost two million men and women who work in the U.S. seafood industry.”

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