Why choose small fish and bivalves over larger seafood options?

Christopher Golden, assistant professor of nutrition and planetary health at the Harvard T.H. Chan School of Public Health, suggests that choosing seafood that’s lower on the food chain, such as small fish like herring and sardines and bivalves like clams and oysters, is better for both your health and the environment.

Small fish and bivalves offer often-overlooked nutritional value, including protein, micronutrients, and heart-healthy omega-3 fatty acids, which may help ease inflammation within the body and promote a better balance of blood lipids.

Additionally, small fish are less likely to contain contaminants such as mercury and polychlorinated biphenyls (PCBs) compared with larger fish. Choosing smaller fish is also more environmentally friendly because it uses fewer resources, generates fewer greenhouse gas emissions, and doesn’t contribute to the depletion of fish stocks.

Finally, bivalves are an excellent source of animal-based protein and can be ‘nature positive’ because they filter and clean up water.

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