Farmed Fish or Fish from Their Natural Environment?

Many times you have faced the dilemma of which dietary choice is better for you and for the environment. In such a complex world, it is certainly difficult to take everything into account. The case of purchasing fish is particularly noteworthy.

The Food and Agriculture Organization of the United Nations (FAO) reports that globally, approximately 64.5% of marine fish stocks are assessed as being exploited within biologically sustainable limits, while 35.5% are considered ‘overexploited’. Moreover, from 1974 to 2021, the proportion of stocks within biologically sustainable levels declined from about 90% to just 62.3%. Finally, it is emphasized that while the largest stocks (by production) come roughly 77.2% from sustainable fisheries, there is still significant pressure and notable geographical differences in how well stocks are managed.

On the other hand, there is the issue of nutritional value and food safety. Nutritional value, which is not linked directly to food safety, differs between farmed and ‘wild’ fish. A certain ‘paradox’ exists in some cases: some fish with high nutritional value (due to a high content of omega-3 fatty acids) are also more likely to accumulate organic pollutants because of their high fat content. This means that there is an inverse relationship between certain nutritional benefits and potential toxicological burdens – an issue that international organizations (FAO/WHO, EFSA, US EPA) address with balanced consumption recommendations. Therefore, while it is good for our health to choose fatty fish, these fish may contain high levels of substances harmful to health, such as heavy metals. However, caution is needed! This does not mean that all fatty fish are contaminated. It depends on the age and size of the fish, as well as the area from which it was caught.

Many research projects funded by the European Framework Programme for Research and Innovation have investigated these issues, with globally recognized researchers, including Greek scientists.

Greek researchers are very active in European programs concerning the nutritional value and safety of fish: Professor Eleni (Elena) Mente participated as head of the nutrition module in the H2020 project FutureEUAqua (aim: development of sustainable, tailor-made diets and evaluation of the quality/safety of aquaculture products – Greek budget ~€404,125). Ioannis Nengas (IMBBC/HCMR) was also a lead researcher in FutureEUAqua, focusing on the nutrition, quality, and safety of farmed species. Nikos Papandroulakis participated and coordinated a Greek team in the H2020 project PERFORMFISH, which aims at consumer-driven optimization of production and includes modules on nutrition, quality, and safety for key Mediterranean species; Greek IMBBC budget ~€976,502). Finally, researchers from HCMR such as Yannis (Ioannis) Kotzamanis are involved in European initiatives and actions on innovative raw materials and feed supplements (e.g., activities/workshops of the FEEDACTIV project, which aims to develop functional foods with bioactive compounds). Greek research/institutional funding for related projects ranges from tens of thousands to hundreds of thousands of euros (e.g., Greek participation FEEDACTIV/NKUA ~€193,200).

*The above is not medical advice but mere suggestions for improving your diet. Before herbal use you should consult your doctor, especially for those who have health issues or are pregnant or under the age of 6.

Evropi-Sofia Dalampira holds a PhD in Agricultural Economics, an MSc in Botany Biology, and an MSc in Horticulture &Viticulture.