The Savvy Seafood Shopper’s Guide: Four Wild-Caught Delicacies for the Discerning Palate

The nutritional value of seafood is exceptionally high. Studies have shown that seafood is rich in unsaturated fatty acids such as DHA and Omega-3, as well as a host of other minerals. Regular consumption can help prevent aging, boost immunity, and provide brain-boosting benefits, especially for the elderly and children.

Seafood is also versatile in the kitchen, which is why many consumers prefer it over farmed fish. Capitalizing on this preference, some fish sellers exaggerate the origins of their catch.

Certain types of seafood, such as salmon, sea bass, sole, and golden croaker, are now successfully farmed. However, the taste and nutritional value of farmed fish cannot compare to that of their wild-caught counterparts.

To ensure you’re not misled by fish sellers, Bếp Eva will share four types of seafood that are purely natural and cannot be farmed. When you spot these in the market, you can rest assured of their origins and make your purchase confidently.

1. Scabbardfish

Scabbardfish has a slender, dagger-like shape and inhabits temperate and subtropical waters in the Pacific Ocean. Its migratory nature makes it challenging to farm.

The fish has tender, aromatic flesh that tastes delicious whether fried, grilled, or prepared in any other way.

Scabbardfish has a high yield, and its natural breeding is costly, making wild-caught fish a more economical choice.

2. Spanish Mackerel

Spanish mackerel thrives in harsh conditions, and the costs of farming them are high. The survival rate of farmed Spanish mackerel is very low, so most of the fish available in the market is wild-caught.

Additionally, the yield from wild-caught Spanish mackerel is substantial, eliminating the need for farming.

The fish has tender, thick flesh with minimal bones, making it suitable for various dishes. If you spot it at the market, feel free to buy it without hesitation.

3. Silver Pomfret

While there are several types of pomfret, only silver pomfret cannot be farmed. Its meat is pricey but boasts high nutritional value and a superior taste and texture.

Silver pomfret has tender, non-pungent flesh and is considered a delicacy. It also commands a high price in the market.

4. Ocean Sunfish

Also known as the common mola, ocean sunfish has an unusual appearance that may not appeal to all consumers. However, its meat is exceptionally tender, tasty, and low in bones, and it offers high nutritional value.

The liver of the ocean sunfish can be processed into cod liver oil. This species thrives only in deep waters with temperatures as low as -18 degrees, making it impossible to farm.

Now you know which seafood choices to make with confidence when shopping at the fish market, and your knowledge may even impress the fish sellers!