Forage Fish: Healthy & Sustainable Food Source?
- People may benefit from incorporating more wild fish into their diets, according to a new study.
- Researchers at the University of Cambridge and Lancaster University found that farmed salmon production results in a net loss of key dietary nutrients.
- The study, published in Nature Food, analyzed the nutrient flow from wild fish used as feed to the farmed salmon.
Discover a groundbreaking study revealing that wild fish offer superior nutritional value compared to farmed salmon. The research highlights that consuming species like mackerel and herring, often used as feed, directly boosts health by providing essential nutrients such as calcium, vitamin B12, and omega-3 fatty acids-nutrients often diminished in salmon fillets. Experts from the University of Cambridge and Lancaster University investigated the nutrient flow dynamics,advocating for a shift towards directly consuming wild fish to improve public health. This could also ease demands on aquaculture. While salmon remains a valuable food source, the study emphasizes that a wider variety of wild fish may offer more benefits. Read the full article for insights into these findings, and how the fishing and aquaculture industries might adapt. Stay informed with News directory 3. Discover what’s next…
Wild Fish Offer more Nutrients Than Farmed Salmon, Study Finds
Updated June 22, 2025
People may benefit from incorporating more wild fish into their diets, according to a new study. Mackerel, anchovies, and herring, often used as feed for farmed salmon, are packed with essential nutrients. These oily fish provide calcium, vitamin B12, and omega-3 fatty acids, nutrients that can be diminished when only the salmon fillet is consumed.
Researchers at the University of Cambridge and Lancaster University found that farmed salmon production results in a net loss of key dietary nutrients. They suggest that directly consuming wild “feed” species could improve public health while easing the strain on marine resources used for aquaculture.
The study, published in Nature Food, analyzed the nutrient flow from wild fish used as feed to the farmed salmon. Results showed a decrease in calcium, iodine, iron, omega-3, vitamin B12, and vitamin A in the salmon fillet. Selenium and zinc levels, however, increased.
Many wild fish species meet dietary recommendations for essential nutrients, including omega-3 fatty acids, in smaller serving sizes than farmed Atlantic salmon. Omega-3s are known to reduce the risk of cardiovascular disease and stroke.
In the United Kingdom, a significant portion of the population experiences vitamin D deficiencies during winter. Teenage girls and women often lack sufficient iodine, selenium, and iron. While 24% of adults consume salmon weekly, only a small fraction eat mackerel (5.4%),anchovies (1%),or herring (0.4%).
“What we’re seeing is that most species of wild fish used as feed have a similar or greater density and range of micronutrients than farmed salmon fillets,” said dr. David Willer, Zoology Department, University of Cambridge.
“Whilst still enjoying eating salmon and supporting sustainable growth in the sector, people should consider eating a greater and wider variety of wild fish species like sardines, mackerel and anchovies, to get more essential nutrients straight to their plate,” Willer added.
Researchers steadfast that directly consuming one-third of the wild feed fish currently used in aquaculture would be the most efficient way to maximize nutrient intake from marine sources. Prioritizing nutritious seafood for direct human consumption can improve diets and promote ocean sustainability, according to Dr. James Robinson, Lancaster University.
The team of scientists focused on nine key nutrients found in seafood: iodine, calcium, iron, vitamin B12, vitamin A, omega-3, vitamin D, zinc, and selenium.They studied Pacific and Peruvian anchoveta, Atlantic herring, mackerel, sprat, and blue whiting, all of which are marketed as seafood.
These wild feed species contained similar or greater concentrations of the studied nutrients compared to farmed salmon fillets. calcium levels were more than five times higher in wild feed fish, iodine four times higher, and iron, omega-3, vitamin B12, and vitamin A were over 1.5 times higher.
Dr. Richard Newton, Institute of Aquaculture, University of Stirling, noted the industry needs to improve at retaining key nutrients. he suggested strategic use of feed ingredients, including fishery by-products and sustainably sourced fish.
“Farmed salmon is an excellent source of nutrition, and is one of the best converters of feed of any farmed animal, but for the industry to grow it needs to become better at retaining key nutrients that it is fed,” newton said.
What’s next
Researchers advocate for the adoption of a nutrient retention metric within the fishing and aquaculture industries. They believe this, combined with existing Fish In Fish Out ratios, could enhance efficiency and reduce pressure on fish stocks.