Wild; Wild-caught

Wild caught seafood is seafood that is harvested from its natural, wild habitat and not farmed.

Choosing wild fish offers a variety of health and ecological benefits. First, wild caught seafood has no antibiotics, no additives, no phosphates, sulphides or color enhancers.

Next, wild fish has less (if any) contamination with PCBs (polychlorinated biphenyl) dioxins and methylmercury.

Finally, wild caught fish is better for the environment. Salmon farms pose real environmental risks along with health risks to you!



Fatty acid content of farmed and wild fish. Soon-Mi Shim and Charles R. Santerre, Ph.D. (2003); Department of Foods and Nutrition; Purdue University; 700 W. State St., West Lafayette, IN 47907-2059. (revised 1/21/2003) Accessed online at http://fn.cfs.purdue.edu/anglingindiana/AquaculturevsWildFish/FattyAcidsFarm.pdf.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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