To complement the MASSAGE Magazine article, “Farmed or Wild: Which Fish is Best?,” by Nancy Berkoff, R.D., Ed.D., C.C.E., in the July 2013 issue. Article summary: The farm-raised versus wild-caught fish debate has been going on for at least two decades—as long as farm-raised fish has been available. There is no definitive decision on which type of fish, wild or farmed, is the right choice, but we can review some information so we can make healthier selections.

Farmed vs. Wild Fish, MASSAGE Magazine

Here is a list of farmed vs. wild-caught fish, from the Marine Stewardship Council. This information is based on environmental issues rather than nutritional issues.

Buy farmed:

  • Arctic char
  • Bay scallops
  • U.S. catfish
  • U.S. sturgeon caviar
  • Steamer, Littleneck or Cockle clams
  • Mussels
  • Oysters
  • Rainbow trout
  • Striped bass
  • Tilapia

Buy wild:

  • Alaskan salmon
  • Dungeness or stone crab
  • Pacific cod (not New England cod)
  • Pacific halibut (Atlantic halibut is overfished and high in contaminants)
  • Sardines
  • Sea scallops
  • Shrimp (but farmed U.S. Pacific white shrimp, West Coast white shrimp is OK; avoid imported farmed or wild black tiger shrimp, tiger prawn, white shrimp)
  • Spiny lobster from Maine, Australia, and Mexico’s Pacific coast
  • White sea bass
  • Yellow perch (preferably from Lake Erie)

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