According to the American Heart Organization, we need to consume 2 servings of fish per week. But, it is also very important for you to know that there is a possibility of contamination because both farmed and wild fish might have a range of toxins and dangerous contaminants.

Wild Fish vs. Farmed Fish

Wild fish are probably less infected than the farmed-raised fish. However, both kinds could create serious disease.

Look at the list below. It is a list of chemicals that have been found in wild fish:

  • – PCB’s.
  • – Mercury.
  • – Dioxins.
  • – DDT.
  • – Chlordane.

These chemicals may influence the function of all systems in your body, especially your mind and kidneys. One of the most toxic chemicals is Mercury. If you have Mercury poisoning you might experience the following signs:

  • Strolling trouble.
  • Trembling and drinks.
  • Memory troubles.
  • Vision problems.
  • Maternity issues.

The healthiest fish types are sharks and tuna. Unfortunately, they are more probable to have toxins than the other kinds of fish.

Contamination of farmed-raised fish.

Farmed-raised fish are overloaded with antibiotics that prevent the spread of diseases. So, when we consume fish, we are actually consuming these antibiotics.

These are the most typical dangerous infections that attack the farmed fish:

  • Salmon leukemia virus–This virus impacts the salmon’s immune system.
  • Piscine reovirus– It creates heart attack and stops fish from swimming upriver.
  • Transmittable Salmon Anemia Infection– It is an extremely deadly infection.

However, these viruses can also be found in wild fish.

The most prominent fish in America are tuna, shrimp and salmon, but they can seriously damage our bodies.


Shrimp originates from ranches that are higher in over-crowded atmospheres, such as Indonesia, Vietnam and India. Here, shrimp contain antibiotics, and the fish ponds include chemicals and faeces. This fish could even consist of virus-like Salmonella and E. coli, together with a waste product like rat and mouth hair.

In 2009, a study has shown that shrimp contains 4-hexylresorcinol. It is a preservative that is intended to induce discoloration. 4-hexylresorcinol increases the risk of breast cancer cells in women and reduces sperm matters in guys.

Scientists have also found that shrimp imported from India and Thailand consists of nitrofurazone. Nitrofurazone is a drug that could cause overgrowth of fungi and bust cancer cells. Additionally, it was found that shrimp consists of chloramphenicol. It is an antibiotic that is banned in food manufacturing because of its destructive negative effects, such as aplastic anemia and leukemia.


Tuna is a big long-living fish. This kind of fish may contain higher quantities of mercury. You should know that consuming tuna in large quantities can be very risky because we consume this chemical. Tuna is extremely high in salt (350 mg of salt).


Experts discovered very high levels of prescription antibiotics in the Chilean salmon in 2014. These prescription antibiotics were used to stop the spread of a disease that can cause hemorrhaging and sores.

How to prevent the risk of contaminated fish.


This type of fish is rich in selenium and protein, so it could stop thyroid conditions, cardiovascular diseases, and cancer.

In order to avoid contaminated shrimp, always buy shrimp that is accredited by the Marine Stewardship Council.


Tuna is a gold mine of Omega-3 fatty acids. But, remember that you should avoid cans and get this fish in BPA-free bags. Albacore and yellow-colored tuna contain greater amounts of mercury compared to Skipjack tuna. In order to stop mercury build-up in your body don’t eat more than 6 ounces tuna per week.


Salmon is rich in Omega-3 fats and polyunsaturated fats. It minimizes the risk of heart diseases and helps the development of fetuses. Salmon contains vitamins B6, B12, selenium, niacin and thiamine.

Make sure you consume Norwegian salmon because it consists of fewer prescription antibiotics. Always avoid utilizing cans and don’t forget to select wild Alaskan Salmon because it is less contaminated than the farmed Atlantic salmon.

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