Reading time: 2 min reserved for subscribers to eat fish, yes, but you still have to know how to choose it! Between freshness, labels and fishing techniques, many criteria guarantee quality and traceability. Decryption of good practices to avoid traps and savor products as healthy as it is tasty. © Eléonore H/Adobe Stock Save Saved Receive food alerts Nutritionists are unanimous: eating fish brings both minerals – phosphorus, zinc, fluorine …- essential vitamins A, E and D, omega 3 fatty acids, and of course proteins. But how to separate the good grain from the tares? From the outset, a foul odor indicates that it is better to abstain. Conversely, it is without risk when the eye of the fish is curved, shiny and limpid, the wet branchies rather than dry and brown. Regarding the nets, the pearly and firm aspect of the flesh is a must. -helas, there are invisible cheating. “Some wholesalers Glazurent the goods, warns Sophie Leroy, who co-edit the Cherbourg armament, a fleet of four trawlers. They inject water into the flesh of the cod or scallops, so that a higher weight appears on the scale. The hoax is seen when the water evaporates. Everything is reduced in the plate!” Read also: Fishing: Do we eat fish from protected marine areas? Fish from aquaculture or caught at sea? To avoid margoulins, you must favor traders who correctly inform the plastic labels planted in the ice of the stalls. These fish identity cards guide the consumer choice. Unfortunately, 43.4% of the information is poorly informed according to the DGCCRF controls (1). Several legal and compulsory data may enlighten you. First of all, the label must specify the commercial name in French of fish, supplemented by the scientific name in Latin. This avoids confusion when a species is sold under several different denominations depending on the regions. This is the case of the bar or the wolf listed under the generic Dimentrarchus Labrax. The label must also mention the production method: fished in sea, in fresh waters, or high in captivity. Clearly, you have to choose between a fish that has swam freely in the ocean or in a pool. Read also: infographic – meat, fruit, eggs … Where do the foods of our supermarkets come from? For lovers of aquaculture fish (raised in a pool and dizzy before killing), it is better to buy tricolor, in order to reduce transport times, and favor the AB logo also labeled. This label promises better quality. Thus, an organic trout nourished with soy -certified organic soybeans grows in a less overcrowded basin than that of a classic breeding. “She swims, develops muscles, and it’s tasty”, adds Nicolas Mairiniac, organic fish farmer in Argences-en-Aubrac (12). If you prefer the fish captured at sea, you must spot the fishing technique on the label, decisive information to know the quality of the flesh. The indication “Chalut”, which is the most frequent, means that a dredging net the seabed before raising the fishing on board. “The fish are crushed against each other and die before reaching the surface. They are soft and swollen with hematomas, denounces Christopher Coutanceau, La Rochelle pissed cook. Even if it is more expensive, I recommend the line and the hook.” Read also: after farmers, the anger of coastal fishing 20% of fish from the overfishing Meru of the Mediterranean, the place yellow of the North Sea or even the sardine of the Gulf of Gascogne suffer from excessive fishing, according to Ifremer. A practice that slows down or even threatens the renewal of populations. On the other hand, you can savor scallops from the English Channel or the Celtic Sea hooks without guilt. 5% of fish farms are bioen France, it is mainly fish farming dedicated to trout that are labeled AB. They are few due to the constraints linked to the specifications: vegetable food, especially soybeans, must be organic, and density in the pools is limited. In 43% of incomplete labels after having inspected 2300 fishmongers, direct, super and hypermarket selling stalls, the repression of fraud noted in 2023 a rate of 43.4% Enasserable, even deceptive, concerning the name of the species, the fishing method …. prices up 27.5%The slowdown in inflation does not concern all food products. According to INSEE, the price of fresh fish has increased by 27.5% since October 2020. More reason to choose it. Energy costs for fishing, freezing and transport remain high. The Bloom Nong, which tested 148 tuna boxes in Europe, revealed in October that 57% of them exceed the rate of 0.3 mg/kg of mercury, the strictest limit. In fact, tuna belongs to the family of predators, who store mercury more, a toxic high -dose substance. Since February, the French Syndicate of Pisces Disagreements has challenged this study, has published its own results on its site and undertakes to double the number of analyzes. Read also: illegal fishing: it costs billions and decimates species, denounces the foundation of the sea to know the fishing area, it is important to locate the fishing area on the label. This avoids serving a hake that has traveled the equivalent of a Globe Vendée in ice before reaching the plate. Certainly, freezing guarantees good conservation, but as much to favor European waters. To do this, you must decipher the codes of two large supply areas on the label: the North-East Atlantic (27) and the Mediterranean (37). That’s not all, there are a dozen subzons in the Northeast Atlantic: Ireland and Northern Scotland (27-6), Gulf of Gascogne (27-8) …. and the Mediterranean is cut into three: West (37-1), Center (37-2), is (37-3). Convenue its geography also makes it possible to choose its fish according to the periods of Frai. We preserve the sustainability of species, while feasting. “Let’s take the bar, which stops eating when it happens from January to April in the Atlantic,” says Christopher Coutanceau. His flesh lacks fat and becomes fibrous. I advise you to wait until May to cook again “. In order to find your way around, the site and the MR Goodfish app, co-founded by the European Union and Nausicaà, the National Center of the Sea of Boulogne-sur-Mer advise each quarter nearly a hundred species. On the menu until May: Limande, Baudroy, sea spider … from North-East Atlantic. And if you prefer the Big Blue: Barbue, Rouget, Pageot …. Good appetite. (1): DGCCRF: Directorate General for Competition, Consumption and the Repression of Fraud. Receive our latest news each morning, most of the Capital news. (tagstotranslate) Power supply
