Eating more wild fish to enhance diet and sustainability

A new study reveals significant nutritional losses in farmed salmon compared to the wild fish used in their feed, highlighting the need for a dietary shift towards more direct consumption of wild fish including mackerel, anchovies, and herring. The research, published in Nature Food, demonstrates that farmed salmon production results in an overall reduction of essential nutrients such as calcium, iodine, and omega-3, while increasing levels of selenium and zinc. The study advocates for a more efficient utilisation of wild 'feed' fish, which could benefit human health and contribute to ocean sustainability by decreasing the demand for aquaculture feed resources. By encouraging the consumption of a variety of wild fish, which contain higher levels of essential nutrients, the study suggests a pathway to address nutrient deficiencies in the UK population and improve environmental outcomes. (Technology Networks)