In a world where products are increasingly misrepresented and the most self-proclaimed "natural" items are actually something entirely different, it pays to know where food comes from. While certain natural items are surefire bets towards healthy and delicious dinner, other items that might seem like bargains are actually bad for your body and the environment alike. After all, a boom in factory farming of everything from chicken to seafood is changing the way the world eats. And this change is not always for the better.
The best way to determine whether or not something is worth consuming is to look at the way that it is caught. And this is particularly important in the world of seafood, where the journey from the sea to your plate should take time and be well-regulated. While overfishing has led to countless countries adopting the approach that those fishermen use in Alaska, the fact that that processing of Alaska Seafood is still an anomaly in a global market where profit comes before sustainability. This means that those who are not shopping for more natural seafood choices are inadvertently supporting an economy that concerns on breaking international laws and overfishing, which does nothing to replenish already-shaky fish populations throughout the world's oceans.
When it comes to the seafood harvest, regulations are the crucible component. Areas where overfishing has been a problem should be left alone for a couple seasons, and definitely not fished out of season. Likewise, taking care with the product, rather than rushing to get it sent off, makes the difference in quality. With processing of Alaska Seafood, fishermen have a tried-and-true method to ensure that the fish is handled properly and that only the best catches make it to the consumer. Knowing the difference between this and what other fish farms do may completely change your impression of what's for dinner.
For anyone who wants to make sure that meals are guilty-free and products are of high quality, the easiest step towards better shopping is moving away from factory farm fish and towards those species through through more traditional and well-regulated means. After all, the journey from the ocean to one's plate should be one that follows the rules, does not damage the chances for fish schools in future years, and adheres to the utmost quality standards. There's no reason to shun the methods that have been producing feeding populations for years.
Source by Allie Moxley