Not long ago, we didn’t even think about where our food came from, let alone how our choices affected the environment. But now, many of us want to know not only what we’re eating, but also where it came from and if it was grown and harvested in an environmentally friendly way.
Supporters and shoppers of natural, organic, local, and sustainable fruits, vegetables, and other agricultural goods have pushed for legal protections to stop the worst problems of industrial agriculture. These include food co-ops, farmers markets, community supported agriculture (CSA), and stores that only sell these kinds of goods. The path to a healthy, long-lasting land-based food system is not yet complete, but it is well on its way.
Seafood, however, is more slippery. Vice President of Samuels and Son Seafood Co. Joe Lasprogata says, “That’s because it’s the ‘Last of the Buffalo Hunters “when it comes to seafood.” , referring to a longtime lack of stewardship of fisheries on the part of those who ran them. “In some ways, the oceans are the last place to find truly wild products, and we need to be careful with them.” ” Samuels and Son sponsors Sustained Seas, an organization dedicated to promoting sustainable fisheries via labeling and education. “Fisheries can absolutely be sustainable,” he says.
Part of the problem with fisheries is that people don’t always know how the choices they make affect them. A study of British Columbian consumer habits found that many of us still buy fish based on taste, price, and texture, not on how sustainable we think it is.
Marianne Cufone, Executive Director of the Recirculating Farms Coalition, says it’s very important to think about where the fish comes from. The Recirculating Farms Coalition is a group that uses hydroponics and aquaponics to build local food and fish systems on land. These smaller, more local systems can avoid all the problems that come with open-water finfish farms and industrial farming, which can use drugs and chemicals, feed animals things that aren’t natural, and pollute the environment.
Bad habits like these hurt not only your health but also the future of wild fish stocks, which many species, including humans, depend on to stay alive. “The “Dirty Dozen” fish can be found in a number of ways, and it’s important to be aware of overfishing, pollution, and bycatch, which is when other animals, even protected species, are caught by accident.” “Many of my friends text me to ask which fish are safe to eat,” she laughs.
Cufone is likely to get that question more and more: “In the last couple of years, when the pandemic kept us at home, we ate less fish,” she says. “People in the United States are much more likely to eat fish out than cook it at home. ” she says. When we go to our favorite seafood restaurants, it’s important to know what’s not only good to eat but also ecologically grown or caught to protect the health of both the food supply and the people who eat it.
Thailand is famous for its incredible cuisine. When visiting, indulging in the amazing fresh seafood is a must. Flounder is readily available and affordable at local markets and restaurants. But is it actually safe for tourists to eat?
Concerns around water pollution and lax food regulations in Thailand make some hesitant to eat fish like flounder. In this article we’ll examine the potential risks, regulations and safer fish choices to help you decide if flounder from Thailand is safe to eat.
Why Flounder Raises Concerns
Flounder is a bottom-dwelling flatfish found in the Gulf of Thailand. As a bottom feeder, it’s more likely to be exposed to contaminants like:
- Heavy metals such as mercury
- PCBs
- Pesticides
- Other chemicals that settle into ocean sediments
In fact, studies have detected concerning levels of mercury in some flounder sampled from the Gulf.
Additionally, rampant use of illegal pesticides in Southeast Asian shrimp farming has contaminated nearby coastal fisheries. Chemicals like chlorpyrifos and malathion have been measured in Thai seafood, including flounder.
Given flounder’s feeding patterns and the prevalence of pollution, some caution against eating this fish in Thailand.
Thailand’s Seafood Inspection System
Thailand exports massive quantities of seafood worldwide each year. To maintain access to foreign markets, Thailand has regulations and agencies in place like:
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The National Bureau of Agricultural Commodity and Food Standards (ACFS) screens seafood exports for chemical residues.
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Thailand introduced traceability systems to control illegal fishing.
However, oversight of the domestic food supply is less strict. Local seafood stalls and wet markets often don’t undergo the same level of inspection as exported products.
So while exported flounder is likely safe, flounder sold locally to tourists carries more risks.
Tips for Safer Seafood Eating in Thailand
You can still enjoy Thailand’s amazing seafood with less worry by:
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Choosing busy stalls with high turnover to ensure freshness. Avoid seafood sitting out.
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Opting for faster predator fish like tuna, mackerel, and mahi mahi that accumulate fewer contaminants.
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Choosing grilled instead of fried seafood, since grilling allows fat and toxins to drain away.
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Avoiding flounder organ meats like liver, intestines, and roe which concentrate mercury.
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Eating seafood in moderation to lower risk of excessive toxin exposure.
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Taking a probiotic to counteract potential GI issues.
4 Safer Fish Alternatives in Thailand
Instead of flounder, opt for these delicious, lower-risk fish:
1. Red Snapper
With sweet pink flesh, snapper makes heavenly Thai curries and grilled dishes. As a predator reef fish, it’s lower in mercury.
2. Barramundi
Also called Asian sea bass, barramundi offers large, tender white fillets with an earthy yet buttery flavor. Farmed barramundi is sustainable and unlikely to contain contaminants.
3. Grouper
This large reef fish is widely eaten in Thai curries. Grouper has delicate, moist flesh that easily flakes. Avoid reef-scavenging grouper and choose line-caught instead.
4. Rainbow Trout
Most rainbow trout farmed in Thailand is raised in regulated facilities. Trout has a mild, fatty taste and becomes flaky when cooked. It’s also high in healthy omega-3s.
Final Thoughts on Flounder Safety
Eating local seafood is one of the great joys of visiting Thailand. However, some risk comes with indulging in fish like flounder. Many feel the reward of experiencing authentic cuisine outweighs the small chance of illness.
If you do opt to try flounder, stick to clean, reputable restaurants catering to tourists. Or choose cooking classes where you can observe food prep.
But if contaminants like mercury concern you, substituting fish like snapper, bass, grouper and trout is wise. And be sure to sample plenty of iconic Thai dishes that don’t involve seafood!
Employing some basic precautions allows you to feast on remarkable Thai food without worry. By using good judgment, you can balance culinary delight and peace of mind!
Fish to avoid eating
Why you should skip it: Shrimp is currently the most consumed seafood in the U. S. , surpassing tuna some years back, says Cufone. Stunningly, about 90% of the shrimp we eat in the U. S. are imported, and mostly farm raised. “Imported farmed shrimp is one of the worst choices with respect to sustainability,” she says. “Shrimp are farmed, mostly in the global south, in Thailand, China, and Vietnam. “There, shrimp ponds take the place of mangroves and other plants along the coast that keep the shore from washing away and protect against strong storms like typhoons and tsunamis.” “This makes it harder to protect people and their homes,” says Cufone. And these shrimp ponds get so polluted that they often have to be continually abandoned and rebuilt elsewhere. “This can destroy entire regions,” she says.
Eat this instead: U. S. Shrimp, Key West Pinks, Rock Shrimp and Gulf Shrimp are all a good substitute, says Cufone. “But check labels carefully. U. S. Royal Reds, which grow in North Florida and Alabama, are a good choice, but they might be called something else. “There has been a big influx of Argentinian Royal Reds, which are not good. They’re caught with bottom trawls, so they can have super high bycatch,” she adds.
Why you should skip it: “If there’s nothing else to pay attention to, know this: Imported fish are rarely RARELY inspected for filth (which includes rat and human hair and insects,)” says Cufone. Nearly 90% of the catfish imported to the U.S. comes from Vietnam, where use of antibiotics that are banned in the U.S. is widespread. (Antibiotic use is also a problem with imported shrimp). Furthermore, the two varieties of Vietnamese catfish sold in the U.S., Swai and Basa, arent technically considered catfish by the federal government and therefore arent held to the same inspection rules that other imported catfish are.
Eat this instead: Stick with domestic, farm-raised catfish. Its often responsibly farmed and plentiful, making it one of the best fish you can eat. You could also try Asian carp, an invasive species that tastes like catfish and is eating wild catfish and putting the Great Lakes ecosystem at risk.
So which fish are okay to eat?
Let’s be clear: Fish, in general, is a very healthy, high quality protein option, often full of omega-3 fatty acids, vitamin D and important minerals. Health orgs such as the American Heart Association recommend that we eat fish twice to three times a week, so while you want to choose carefully, don’t let the fact that some fish should be avoided lead you to steer clear of all the swimmy creatures.
Cufone and Seafood Watch, an organization run by the Monterey Bay Aquarium that keeps track of safe-to-eat fish based on how and where they’re farmed or caught, say these are some tasty options that are caught or farmed in a way that doesn’t harm the environment.
- Bass (including Striped and Suzuki)
- Bluefish
- Crawfish
- Flounder (Arrowtooth, California, and others)
- Halibut (Pacific)
- Hogfish (Hog Snapper, from the Gulf of Mexico)
- Herring
- Lionfish
- Mahi (caught by and or with a fishing pole)
- Perch (various types)
- Any farmed shellfish
- Red Drum (a.k.a. Redfish)
- Salmon (wild caught)
- Scallops (diver caught)
Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer
FAQ
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