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Fishy Business: What's Really in Your Seafood?
7 Apr
Summary
- Some supermarket fish travel up to 18,000 miles before sale.
- Dyes and preservatives are used to enhance fish appearance and shelf life.
- Fish fingers may contain less fish than indicated, often using cheaper varieties.
Much of the seafood available in supermarkets embarks on an extensive journey, with some products traveling as far as 18,000 miles before reaching consumers. These items, often sourced from the Pacific and processed in facilities like those in Qingdao, China, can take up to a year to reach British shops, meaning 'fresh' fish might be up to 12 months old.
To enhance their appeal, various dyes and preservatives are employed. Smoked fish may be artificially colored, and some fish, like tuna, are treated with substances to maintain a bright red appearance, potentially masking spoilage. Preservatives are also added to 'fresh' fish to extend its shelf life beyond what is natural.
Further concerns arise regarding the composition of processed seafood. Some fish fingers contain significantly less actual fish than labeled, using cheaper alternatives like Alaskan pollock. Additionally, farmed fish can be treated with pesticides to combat parasites, and some aquaculture operations use chemicals like formaldehyde, raising health and environmental questions.
