In a recent study published in Nature Food, researchers have found that increasing consumption of wild fish species, such as mackerel, anchovies, and herring, could provide essential nutrients and help address the nutrient loss caused by farmed salmon production. The study emphasizes the importance of diversifying our seafood choices to improve both human health and ocean sustainability.

Scientists from the University of Cambridge, Lancaster University, University of Stirling, and the University of Aberdeen analyzed the nutrient flow from wild fish used as feed for farmed salmon. They discovered a decrease in six key nutrients, including calcium, iron, vitamin B12, omega-3, vitamin A, and iodine, in the salmon filet. However, levels of selenium and zinc were found to be increased.

Lead author Dr. David Willer from the University of Cambridge highlighted that most species of wild fish used for feed have similar or higher levels of micronutrients compared to farmed salmon filets. Therefore, incorporating a wider variety of wild fish into our diets, such as sardines, mackerel, and anchovies, can help ensure essential nutrients reach our plates.

The researchers argue that this dietary shift is crucial, especially considering the nutrient deficiencies prevalent in the population. In the UK alone, 71% of adults have insufficient vitamin D during winter, while teenage girls and women often lack iodine, selenium, and iron. Surprisingly, despite the popularity of salmon, only a small percentage of the population consumes other nutrient-rich wild fish, such as mackerel (5.4%), anchovies (1%), and herring (0.4%).

Dr. Willer emphasized that making slight changes in our diet can have a significant impact on addressing nutrient deficiencies and improving both public health and the planet's well-being. By directly consuming one-third of the current food-grade wild fish used as salmon feed, we could maximize the nutrient intake from the sea in the most efficient way.

The research team proposes prioritizing nutritious seafood for human consumption to enhance diets and support ocean sustainability. They underline the importance of marine fisheries as essential food systems but express concern over large catches being diverted towards fish farming feeds.

To further support their findings, the scientists recommend adopting a nutrient retention metric in the fishing and aquaculture industries. Alongside the existing Fish In Fish Out (FIFO) ratio, this metric would promote greater efficiency in nutrient retention while reducing the strain on fish stocks.

Dr. Willer concluded that while farmed salmon remains an excellent nutritional source, the industry must improve its nutrient retention capabilities. By strategically utilizing feed ingredients, including sustainably-sourced fish and fishery by-products, salmon farming can become more sustainable and ensure the retention of essential nutrients.

In summary, incorporating a diverse range of wild fish species into our diets not only provides essential nutrients but also helps alleviate pressure on finite marine resources. By choosing to consume wild fish, individuals can take a step towards improving their health while contributing to the sustainability of our oceans.

The study's findings serve as a reminder of the importance of striking a balance between human nutrition, industry growth, and environmental preservation.