Description
The omega-3 supplement business is doing serious harm to the environment. That’s what Paul Greenberg, a long-time contributor to The New York Times, argues in his new book, The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet. About one quarter of all the fish we eat, or 20 to 25 million metric tons of anchovies, herring, and other omega-rich fish, are caught and reduced into nutritional supplements, animal feed, and fertilizers every year. In short, the demand for supplements is knocking out a huge chunk of the little fish upon which the larger ocean ecosystem depends.
It’s critical to rethink the way we fish, says Greenberg, in an recent interview with Terry Gross, the host of Fresh Air on NPR. “So that we’re not just thinking about how many fish we need for next year. We’re really looking at the whole entirety of the ecosystem and considering how much we’re going to take out of the ocean so that everybody is well-fed, and everything is in balance.”
Anchovies are among the tons of small fish being over harvested and turned into omega-3 supplements. Cutting out this important layer of the food chain is seriously disrupting the ocean’s ecosystem. Photo source: Seapics
We can also learn to cook and eat our omega-3s instead of swallowing them in pill form. By eating more small fish, we can reduce the amount of fish that we harvest while still getting the same amount of omega-3s we would normally get from supplements. Harvesting fish like anchovies also has a very low carbon footprint because fisheries use nets that don’t drag on the bottom.
“If we were to eat anchovies, herring, and menhaden instead of reducing them into pills,” says Greenberg, “we could cut the harvest and have this really, really great source of protein on our plates.”
going pescaterranean
In the process of researching omega-3 fatty acids, and the multibillion dollar supplement industry that benefits from them, Greenberg tried boosting his own level of omega-3s by eating fish every day for a year. After watching his mercury levels soar, he settled on a meal plan he says makes sense for himself, and for the planet. He calls it the Pescaterranean diet, because it’s part pescatarian and part Mediterranean. He says the diet, which favors seafood, vegetables, healthy oils, and whole grains, is “about the best we can get both environmentally and from a health perspective.”
“If we were to eat anchovies, herring, and menhaden instead of reducing them into pills, we could cut the harvest and have this really, really great source of protein on our plates.”
Greenberg recommends eating animal protein about twice a week, specifically fish normally turned into supplements. In addition to being rich in omega-3 fatty acids, anchovies, herring, and menhaden contain a host of other nutrients and are low in mercury. “These fish are completely, totally edible,” Greenberg says. “They’re delicious. You can have them on pizza. You can do anything with them.”
He also suggests eating more bivalves, like mussels, clams, and oysters. These shellfish are also high in omega-3s and improve the ocean environment by filtering water, creating support for other marine life. And he recommends choosing frozen over fresh fish. Fisheries often air-freight fresh fish, which requires an enormous amount of fuel and pollutes our environment. Meanwhile, frozen fish can stay frozen in the hold of a boat without a lot of added energy, making it a more carbon-friendly option that’s just as delicious and nutritious.
“We shouldn’t be looking at the ocean as this disposal system,” Greenberg tells Fresh Air. “It’s really a food system. If we looked at the whole ecology of the ocean and understood that we could be a part of that ecology, I just think we could be much healthier as a planet and as a species.”
Note: If you choose not to eat fish, you can eat plant-based foods that are high in omega-3s, like flax seeds, leafy greens, cabbage, beans, and winter squash.
The ocean isn’t a disposal system, it’s a food system and we need to do a better job taking care of it, says Greenberg. Eating small, omega-rich fish instead of omega-rich supplements is a start.
|
Rongcheng Chentao Seafood Trade Co.,Ltd |
||
|
1 |
Product Name |
Low price wholesale frozen anchovy |
|
2 |
Scientific Name |
Engraulis japonicus |
|
3 |
Brand Name |
Chentao |
|
4 |
Size |
10 cm+ |
|
5 |
Freezing Way |
BQF |
|
6 |
Glazing |
10{98880d97af0555a3a517c8aae666eeb64e7bd6d49cbbe05617dcb138f6e48200},20{98880d97af0555a3a517c8aae666eeb64e7bd6d49cbbe05617dcb138f6e48200} etc. or as client’s requirements |
|
7 |
Package |
Woven bag |
|
8 |
Shelf Life |
12 months below -18°C |
|
10 |
Origin |
Shandong, China |
|
11 |
MOQ |
1*40 FCL |
|
12 |
Loading Port |
Qingdao |
|
13 |
Delivery Time |
About 7-15 days after receipt of deposit |
|
14 |
Payment Terms |
L/C at sight, or 30{98880d97af0555a3a517c8aae666eeb64e7bd6d49cbbe05617dcb138f6e48200} advanced payment by T/T, 70{98880d97af0555a3a517c8aae666eeb64e7bd6d49cbbe05617dcb138f6e48200} against the copy of B/L. |
|
15 |
Shipping DOCS |
Commerical Invoice Packing List Certificate of Origin Health Certificate Bill of Loading Form A/Form E Other fishing documents as per customers’ need |
TOP REVIEWS
Reviewed in the United States on October 10, 2019
Reviewed in the United States on September 3, 2016
Reviewed in the United States on December 15, 2018
Reviewed in the United States on July 26, 2020
Reviewed in the United States on August 5, 2017
Reviewed in the United States on January 3, 2018
Reviewed in the United States on April 17, 2017
Reviewed in the United States on June 8, 2019
Reviewed in the United States on August 9, 2018
Reviewed in the United States on October 26, 2014
Reviewed in the United States on September 28, 2018
Reviewed in the United States on June 12, 2019
Reviewed in the United States on September 3, 2018
Reviewed in the United States on April 9, 2020
Reviewed in the United States on November 15, 2019
Reviewed in the United States on August 9, 2018
Reviewed in the United States on October 26, 2014
Reviewed in the United States on September 28, 2018
I like these quite a lot. They are not heavily flavored like the tiny jarred salty anchovies that I use for flavor in cooking. They have a nice mild but noticable fish taste that I enjoy. These are more like a large sardine than an anchovy in flavor.
I most often use them to make a simple pasta – just fettuccine in olive oil with shiitake and crimini mushrooms and these anchovies. I sauté the mushrooms in a skillet, in olive oil while the pasta is cooking. Just before the pasta is ready, I will take a quarter to a half cup of the pasta water and add it to the pan with the mushrooms and then add the white anchovies. If you are looking for a heavier salt accent, I sometimes add chopped kalamata olives at this point, I then drain the pasta and add it to the skillet, add more olive oil, and finish the pasta for a minute or two in the skillet on low, allowing the pasta to absorb the flavors of the mushrooms and anchovies. I also add my herbs at this point, usually oregano, and other similar herbs, along with a light sprinkling of red pepper flakes. Stirring the pasta will break the filets into small pieces mixing them throughout. Chopped parsley adds some nice color.
We enjoy this as a light pasta in the summer with a glass of white. I purchased the case of 12 tins because I haven’t found any other fish that substitutes successfully in this dish.
Reviewed in the United States on June 12, 2019
The first time I ordered these, I put the case in the fridge to see if the oil would solidify as true extra virgin oil does and it did and besides the fact the package was damaged so badly that two containers were leaking and had to be thrown away I really liked the anchovies. Many brands advertise extra virgin oil but hardly any actually include any.
This second order arrived undamaged but failed the fridge test, just water when I opened the tins…I will not order any more. I use the same test to determine whether any olive or avacado oil is real. Be surprised how many are fake.
Reviewed in the United States on September 3, 2018
Reviewed in the United States on October 23, 2019
Reviewed in the United States on April 9, 2020
Reviewed in the United States on November 15, 2019
Reviewed in the United States on January 8, 2020
I just made my first order of these to see what they were like – and as others have repeatedly said, they are NOT what most people think of as “anchovies” (either the salty American ones or the pickled Spanish ones). These are simply canned fish that are slightly smaller than sardines from the same company, and they have a slightly milder flavor.
Mine are reasonably fresh (canned in 2018, and marked best by 2022), and they are certainly better than just about any of the canned fish I have bought in the local supermarkets. I will reiterate that the flavor is very mild, both for the fish and the EVOO they are packed in. I actually prefer the slightly stronger flavor of sardines. If I buy these again, I might try the ones packed in water and sea salt, since I think the salt might improve them.
Reviewed in the United States on February 4, 2016
These came promptly and they are DELICIOUS.
These are nothing even remotely like oil-and-salt-packed, traditional anchovies. Not by a long shot; these are a wholly different thing, so they are not necessarily to everyone’s taste, but I really enjoy them.
That said, these taste MUCH saltier than they actually are, in terms of real sodium content. They taste in some ways kind of like the ocean smells. This would be a great product for people on a low-salt diet.
They also taste distinctly of their rich omega-3 content. It’s a fatty, rich, intensely umami flavor that I’ve experienced in omega-3 enriched eggs as well. It’s fishy in the sense that it tastes like fresh fish (not fish going bad).
These are a super tasty, healthy option for busy people who need a “backup” dinner in case they get caught up in something during the evening. Would highly recommend to anyone with an adventurous palette.
Reviewed in the United States on May 4, 2016
Reviewed in the United States on October 19, 2019
Reviewed in the United States on March 8, 2019
Reviewed in the United States on June 12, 2016
I feel compelled to review these because I think they require an explanation.
First, these are nothing like what we usually think of as anchovies. The usual canned/jarred anchovies are used as a flavoring to add umami to a dish. These are not for flavoring but for eating. The flavor is mild and very nice. The look a bit like headless sardines but i like the flavor of these better.
Second, these are nothing like Spanish white anchovies (Boquerones) either. I *love* those, but these are not pickled like those, nor are they flexible fillets. These are closer to canned sardines, but with a milder flavor than sardines.
I use them in sandwiches with red onion or sweet onion, lettuce and a touch of mayonnaise. They work in salad too.
Reviewed in the United States on June 2, 2020
These are not anchovies. They are sardines. They may be fancy sardines used in Spanish or Spanish-style cooking, but when folks ask for sardines, they want the highly salted small fillets that go with pizza or Greek salads or other dishes requiring anchovies-and-not-sardines.
They are good sardines, however. But then I would’ve ordered “sardines,” if that’s what I wanted to order.
Reviewed in the United States on December 16, 2019
Reviewed in the United States on May 3, 2014
I eat six cans of fish a day so I like a little variety. I used to eat anchovies every day (the Italian, canned and salted type that I would rinse and fillet) but the sodium was getting to me. In Europe I would buy white anchovies, fresh. But in the US I could not find them.
Until now, and these are canned and cooked! They are delicious and such a great find. So healthly and nutritious too. And I would say even yummier than sardines (which I love). These are definitely a new staple for me.
Report abuse