Staff Photo by John Ewing/Staff Photographer -- Friday, October 15, 2010 -- Whole Foods market in Portland has launched a sustainable seafood program where color coded signs indicate that fish's level of sustainability. (Photo by John Ewing/Portland Press Herald via Getty Images)
The Biggest Mistake You're Making In Whole Foods' Fish Department
By Julia Mullaney
The Whole Foods seafood counter is loaded with fish options, and while there aren’t many wrong moves you can make, you might want to know how your fish got from the sea to your plate. There are two main ways to catch fish: farming them and catching them in the wild, and you’ll always want to choose the latter.
Registered dietician Staci Gulbin told Fab Fit Fun that wild-caught fish are best because they lack the hormones and antibiotics that farm-raised fish often contain. They are also less likely to carry disease, and according to Colorado State University, their natural diet means they’re healthier than farm-raised fish and contain less saturated fat.
Salmon, sardines, and Atlantic mackerel are generally the types of fish you want to get to load up on omega-3s and calcium. Tuna, on the other hand, is one to pass on if you’re concerned about mercury levels, and according to Nourish, the same applies to swordfish and king mackerel.