Have you heard how amazing fish is for your health? It’s a high quality protein that is loaded with vitamins, minerals and omega-3 fatty acids. When we think of seafood, we picture high seas and today’s fresh catch – because that’s what it should be. Unfortunately, the reality of some seafood markets today can be much different. From overfishing to chemical additives, it can be hard to know what exactly is in your seafood. That’s why we are committed to providing you with the freshest seafood that is always sustainably sourced.

Sustainable is the only way.

Overfishing is not an entirely new concern. The first known occurrence of overfishing happened in the early 1800s when the whale population was decimated as a result of demand for blubber used as lamp oil. But it wasn’t until the mid-20th Century that concern for overfishing grew beyond a regional focus. A report in 2003 estimated that industrial fishing had reduced the number of large ocean fish, like Orange Roughy, to just 10 percent of their pre-industrial fishing population.¹   

Protecting our marine population is essential to maintaining the delicate balance of our ecosystems. Concern has led to activism, and activism has increased efforts to provide sustainable seafood.  We are proud to be on the forefront of providing only sustainably sourced seafood. We source local wild caught fish whenever possible and constantly monitor at-risk seafood populations to ensure we offer you the freshest seafood in a sustainable and responsible way. All of our salmon is wild caught or farmed from Great Britain and our wild shrimp is sourced exclusively in North America. It’s better for the ecosystem, the fishermen and your health.

Fish should be fish, and nothing more.

It’s not just what happens in the waters that matter. There’s a lot that can happen to fish after it has been caught. Some markets pump CO2 into fish like tuna, snapper or tilapia to hide imperfections and fake freshness. Brining is also used to make fish look firmer, brighter and more appetizing. This process applies STPP (sodium tripolyphosphate) to fish in a salt water bath.  Beyond a deceiving exterior, it increases the weight of the fish, costing you more money. At Earth Fare our fish is never soaked, so you can be sure it is as fresh as it looks.

Other additives to look for are synthetic colorings like canthaxanthin and astaxanthin. These synthetic chemicals are created in a laboratory to mimic the vibrant color of fresh fish – the pink, orange or red colors found in the meat of wild fish. Earth Fare salmon gets its rich orange color naturally through its feed, just like Mother Nature intended. Creating astaxanthin is a complex process and a $150 million industry. But fresh fish doesn’t need this, because real food is naturally vibrant.

Quality starts at the source.

Our commitment to sustainable, fresh seafood starts at the source. Our team works directly with one of the largest seafood suppliers in the U.S. to handpick every piece of seafood we carry. In fact, we have our own area in the cutting room at Inland Seafood to ensure that each cut maintains its quality throughout the process. Because there’s Earth Fare fish, and then there’s the other fish.

Whether you’re grilling out or hosting a fish fry, the quality of the seafood is important. You can find the largest selection of wild caught fresh seafood at Earth Fare. And if you can’t find it, we’ll get it for you! You can special order anything and we’ll have it for you in 48 hours (always sustainably sourced). Better yet, you will find our selection is as economical as conventional stores.

Eating real seafood is easy at Earth Fare.

We take our seafood seriously because we’re passionate about protecting our ecosystems and your health. Seafood Watch programs and sustainable fishing make a difference – just look at how Domestic Red Snapper recovered from a serious decline in the 1990s. Fresh fish is not impossible to catch and you can always feel confident about eating in a healthy and sustainable way at Earth Fare.

1 Nature Journal, Ransom A. Myers & Boris Worm, 2003.

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