Here’s what to look for to tell! Be a Conscious Consumer This is common among fish imported from China fish from Latin America is not sprayed with carbon monoxide, so it is a better choice. This is just another reason to look for “all-natural” on the packaging.įish can also be sprayed with carbon monoxide to enhance the color, kill parasites and give it that “just caught” look. However, the fish are fed pellets which contain Carotenoids to give it the rich red hue characteristic of wild salmon. Farmed salmon, for example, is naturally light pink. Some fish farmers are using artificial coloring to make their fish look extra fresh and appealing. In industry terms, “wet” fish is that which has been soaked in phosphates. STPP is not required to be listed on packaging, so do some research in advance or ask your grocer if the fish is being sold “dry”. It also makes the fish heavier when it is weighed (which increases the cost) and may be a neurotoxin. It’s commonly used on scallops, shrimp and flaky filet-type fish such as flounder. This makes fish appear firmer, smoother and glossier-and makes older fish appear fresher than it really is. Some producers use sodium tripolyphosphate (STPP) to improve the retention of water by the protein in the fish. (Try this recipe for homemade, baked fish sticks from Eating Well.) STPP Instead, stock up on fresh or frozen fish and make your own healthier variations.

To avoid preservatives and excess sodium, choose pre-made items less often. Other preservatives you may see listed on packaging include: erythorbic acid, sodium erythorbate and sorbic acid. Sodium acts as a preservative, but it’s not the only one used. Canned fish such as tuna, salmon and crab - as much as 300 milligrams in 3 ounces.Smoked salmon (lox) - about 1,700 milligrams per 3-ounce serving.Fish sticks - more than 500 milligrams for five frozen fish sticks.While they are a convenient favorite, many frozen or pre-packaged seafood products contain lots of sodium. Look for seafood varieties labeled “all-natural” and always make sure any claims are verified by a reputable third-parties such as the Aquaculture Stewardship Council. Depending on where the fish is raised and under what conditions, fish farmers may use antibiotics and growth hormones to increase yield. Here are some things to watch out for on the packaging of seafood products, or to research at home before you hit the grocery store. But how do you know that you’re getting the benefits of healthy fish, without any unwanted additives? While packaged meals make for quick and easy dinners, they often contain plenty of unhealthy ingredients, from chemicals to preservatives.įor healthy meals, the best choice is to start with fresh or frozen fish. A source of protein, micronutrients and essential fatty acids, seafood is a great substitute for red meat.

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