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Old 11-20-2012, 06:00 AM   #4
SystemicAnomaly
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Join Date: Feb 2006
Location: Stuck in the Matrix somewhere in Santa Clara CA
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It would seem that some farm-raised sources have improved in the past decade or two. This seems to be particularly true of many fish farms in the US. I have noticed in recent years that some farmed fish contains higher levels of omega 3's (Ω 3's) than their wild counterparts. Sometimes, but not always, farming fish reduced the threat of over-fishing wild fish. OTOH, other problems still persist with farm-raised fish, especially fish from the North Atlantic and many other of parts of the world.

The OP table is a bit misleading with respect to Nutrition. Note that Ω 3's are a type of fat. The table suggests that wild fish contains higher levels of Ω 3's (which is not always true these days) and less fats. It says that farm raised fish contain less Ω 3's and more fats. From this we cannot tell if it means that the overall fat content is less in wild fish or if it means that the fats other than Ω 3 fats is less.

For a more accurate picture of the current pro/cons of farm-fish vs wild-caught fish refer to the following sources. In some cases the consumption of farm-raised fish is preferable to wild-caught fish. For the most part, I would probably avoid eating tilapia on a regular basis -- especially tilapia farmed in China and other parts of SE Asia. These fish are often very low in Ω 3 fats and very high in Ω 6 fats. High levels of consumption of these fish would tend to throw off the dietary balance of these fats quite a bit.

http://www.rodale.com/wild-or-farmed-fish

www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx

http://www.medicalnewstoday.com/releases/35370.php

http://advocacy.britannica.com/blog/...-fish-farming/

http://en.wikipedia.org/wiki/Farmed_fish#Issues
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