How can you make smarter seafood choices?
Navigating the seafood counter and reading the information provided on labels or on restaurant menus can be confusing and making the most sustainable choice isn’t always simple.
Over 80% of our survey respondents so far have stated that they think more information on their seafood would be helpful.
They were especially interested to know where the fish came from and the date the fish was caught. At the moment this information is not legally required to be put on labels.
The freshness test
The survey highlighted something interesting, that there was an understanding that local = fresh. Freshness was the key factor respondents considered when purchasing seafood.
How do you know if your fish is fresh?
- It has clear (not glassy) eyes
- The gills should be bright red, not pink
- No lesions or signs of rot on fins, skin or tail
- No strong “fishy” smell
- Press your finger firmly into the meat and it bounces back
- The skin is naturally shiny and scales are firmly attached
Previously frozen fish may not have the same healthy shine with flesh that does not pass the “press test” and feels more mushy. Unfortunately, terms like “local”, “fresh” or “wild” which can seem like the sustainable options aren’t necessarily always telling the truth. While we cannot be completely certain where the fish came from without first improving fishing regulations and management, these simple tests can help you look out for freshness.
Always ask!
A community that knows what questions to ask is an empowered one. When buying seafood, we’d always encourage you to ask the supermarket, fisher, or restaurant staff these questions:
- What species is this? No, like what species is this really?
- Where was this fish caught? (local or imported)
- How was this fish caught? (hook and line, net caught or farmed)
Once these questions have been asked, we’d encourage you to consult the current National Trust Cayman Sea Sense guide.
Is this seafood safe?
In addition to sustainability, consumers want assurance that their seafood is safe for consumption.
Although they tend to be the most popular option, larger (and longer lived) predatory fish like tuna and salmon could contain toxins and heavy metals through a process known as bioaccumulation.
Bioaccumulation = a gradual build-up of toxins in an animal’s tissue over time.
The longer a fish is exposed to contaminants or eats other fish that possess these contaminants, the higher the chance of there is of these being passed on to the person who ends up eating that fish.
When it comes to the farmed vs fresh debate, the choice isn’t always obvious – as there are lots of factors to consider.
“Farmed” doesn’t automatically = bad
“Wild” doesn’t automatically = good
Farmed fish tend to have stricter management which means that the environment the fish is raised in and what those fish eat is highly controlled – resulting in these fish having a higher percentage of healthy Omega fats. Wild caught in comparison is leaner, more calcium-rich and is fully exposed to the natural environment which can include toxins in the water column or through smaller fish.
Neither is better than the other when done sustainably and it depends on what factors you deem to be most important.
Final food for thought
While we work out a way towards a more sustainable future, we want to help you feel empowered and have left a couple of things for you to consider on your next trip to the seafood counter:
- Don’t be afraid to ask! You deserve to know where your fish comes from, and what it really is
- Double check the freshness – follow our 6 simple steps
- Consider Cayman and avoid vulnerable reef fish
- Farmed vs Fresh isn’t as black and white as it may initially seem
- Use the tools – consult the Cayman Sea Sense guide