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Farmed Fish bio-accumulate mercury and other toxins.

Eating healthier occasionally involves a little research. A lot of the beautiful cuts of fish available in the stores are from farmed sources (fish grown in large pens, or netted areas, even out in the ocean). The problem with these farmed fish is often what’s in their food, and farmed fish can contain excessive levels of mercury and even pesticides. Also, depending on where the farms are, and the drift and current patterns, farmed fish can contain high levels of PCBs or chemicals from sewage.  Bigger fish, such as predatory fish (including Tuna, Striped Bass, and Shark) have more toxins than smaller fish. The positive (and delicious) solution is “Wild” fish. Salmon are actually “lower” on the food chain than some of these, but you still need to “Go Wild” to get the lower levels of toxins,   Healthy Wild fish like salmon, trout, sardines and herring are rich in healthy fats, including Omega-3 fatty acids. And the wild fish will taste better because they are eating their natural diet, and aren’t being bulked up with hormones or chemicals.

By the way, in the picture, the “white stuff” on the fish – which a lot of people think is fat – is really protein, like egg white, leaching out of the fish as it cooks.   Go here for some ideas on how to keep that inside your fish during cooking.

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