Nonetheless, you should be informed when shopping for quality seafood.

A few signs of good quality fish include

• No objectionable smell – rinsing in tap water or rubbing lime, lemon or vinegar are ways in which objectionable smells are eliminated.
• Shiny skin and pink or red (not brown) gills are usually found on good quality fish as are fins that are not scraggly or broken.
• The eyes of the fish should be clear
• Fish should be sitting on a thick bed of fresh ice for better quality assurance

How can we improve fish quality?

One of the most obvious ways to improve the quality of fish is to maintain the quality of their environment.  Chemical pollutants in water come from factories and sewage treatment plants as well as businesses that dump, or discard, plastic in waterways inhabited by fish. Poor quality water can lead to poor quality fish. What this means is that supporting clean water initiatives and actions to rid streams, lakes and oceans of pollution is vital for the future of our waterways and the fish that inhabit them.

The second manner to improve fish quality is to improve fish handling.  Extrinsic qualities of fish can be impacted by proper handling.  This means handling fish properly in sanitary conditions and both cleaning and chilling them as soon as possible. Fish that are fresh and have been handled properly are safer to eat and taste better. This is also because keeping raw and cooked fish separate avoids from which one or more fish have been exposed to chemicals or diseases from other fish.  Keeping fish moist and maintaining cold temperatures are also intrinsic to better quality fish.

From keeping our waterways clean to the manner in which fish are caught, handled, shipped and stored all factor into better quality sea food.  The use of crushed ice is intrinsic throughout the process as well.  And last but not least is remembering that quality “fresh” fish means caught and eaten within five days at the most.

RAS systems now making a difference in quality seafood

Many organizations and institutions worldwide are working on ways to maintain and enhance the quality of live seafood.  They are looking at cleaner water, safer transport and storage along with efficient handling of seafood from the waterways to the plate.

For example, The European Institute of innovation and technology, (EIT) in a special food funded project is adapting Recirculating Aquaculture Systems (RAS) to create water treatment solutions that clean and recycle water. This is done with zero-discharge in order to maintain the welfare and quality of live seafood during extensive transportation and storage.

As noted on the eitfood.eu website “EIT Food seeks to transform the way in which we produce, distribute and consume food throughout Europe to improve consumer confidence and health. Such a goal should permeate throughout the rest of the world.”

But first, it’s important to understand that wild salmon, as the name might suggest, comes from the wild, which includes oceans, rivers and lakes. Farm salmon comes from fish farms which use a process called aquaculture to breed fish for human consumption.

As for which is more popular, it depends on where you are getting your salmon. The EU is the fifth largest seafood producer in the world. Interestingly 78 percent from fisheries and just 22 percent come from aquaculture. Spain, Denmark and France and are the largest producers in terms of volume in the EU. In the UK, Atlantic salmon is most common but it is typically farmed in Scotland, or Norway. In the United States, the answer varies by coast. According to the Institute of Social Economic Research from the University of Alaska, Pacific salmon is 92 percent caught, while Atlantic salmon is 99 percent farmed.

From an environment perspective

There are several concerns surrounding fish farming which arise from having mass numbers of fish crowding together in an artificial environment. This can lead to the spread of diseases amongst these fish. In an attempt to minimize such diseases, pesticides may be used which are often flushed and end up polluting other bodies of water. They may also show up in the fish. Mercury and PCBs have been found in farmed salmon. Another issue with farmed fish is environmental waste flowing into other waterways. However, new recycling aquaponic systems are now starting to be used to clean the water.

Agencies throughout the world have been asked to enforce stricter fish farm regulations and sound aquaculture practices. It is imperative that responsible, sustainable fish farming practices remains the goal of everyone involved in the seafood industry.

While the idea of wild caught salmon would appear to have much less of a negative impact environmentally, there are still some concerns, such as over-fishing, which can deplete the salmon population, and bycatch which involves fishing for one type of fish but catching other unwanted species which are often destroyed. The transportation needed for wild caught fish is also not sustainable and has a significant carbon footprint.

From a Health Perspective

We’ve been told often, and enthusiastically, by those who look after our health, that sea food, especially salmon, is high on the list of nutritious food choices. So, which is healthier, farm raise salmon or wild caught salmon? While the taste is rather similar as is the amount of protein, wild caught salmon is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and more vitamins. However, wild caught salmon is also higher in cholesterol than farmed salmon.

When it comes to which is healthier the winner would be wild caught salmon.  However, it depends on your individual health concerns.  For example, high cholesterol might have you leaning toward farmed salmon.

The deciding factor may come down to price.

Typically, wild caught salmon can be harder to find so it is usually more expensive, sometimes three or four times more per pound than farm raise salmon. However, depending on the time of year and various environmental factors, certain varieties of wild salmon can become quite abundant which can lower the prices considerably.

In the end there are a lot of critics of farm raised salmon, yet the industry provides numerous jobs worldwide and has evolved into a multi-billion dollar industry. Farm raised salmon is here to stay, yet it is important that those in the industry make a concerted effort to improve the condition on fish farms.

Fisheries were affected quite significantly. Along with personnel contracting the virus, there were numerous additional health and safety measures along with new border restrictions limiting global imports and exports. Add to that, transportation and overall supply chain issues and you have an industry struggling to survive. The result was a loss of income for everyone associated with the industry from those manning the boats, catching and handling the fish, to the fish farmers and the retailers.

In the United States the initial challenge was the loss of traditional sales and marketing channels in early 2020 resulting in loss of revenue.  In fact, surveys at the end of the first quarter of 2020 showed that 84 percent of respondents in the seafood industry reported lost sales and canceled contracts or orders in that quarter alone.  This wasn’t a complete surprise since surveys showed a downward trend throughout 2019 as Covid was already impacting other parts of the world.  For example, lockdowns in China months before Covid cases appeared in the United States resulted in a drop in the global demand for seafood products.

While the need for safety increased as the virus spread, the worldwide demand for seafood continued to drop as many people were uncomfortable dining in restaurants (where 65 percent of seafood is purchased). Social-distancing restrictions also limited sales of seafood in restaurants.

Making Adjustments

Challenging times call for flexibility and new ideas. This was the case in numerous industries as sales and marketers had to rethink their strategies for reaching customers with products and services. According to an article by Christine Blank on Seafoodsource.com, “the [seafood] industry remained resilient, with many seafood suppliers successfully pivoting their business strategies to target retail and e-commerce channels in the face of sudden and severe foodservice constrictions.”  Blank also notes the dramatic spikes in demand and sales seen at retail for fresh, frozen, and shelf-stable seafood beginning in 2020. “That year saw more consumers eating at home and going on pandemic-fueled buying sprees, which drove retail seafood sales to new heights. In 2021, those record sales were eclipsed, according to research firms IRI and 210 Analytics,” she explains.

Future of Fish, (www.futureoffish.org)  an international non-profit that supports small-scale fisheries and communities impacted by overfishing notes that many seafood businesses continue to deploy various coping strategies designed to either negate or adapt to ongoing impacts caused by Covid-19.  Learning and engaging in positive responses can help build a more resilient system.  An example comes from small scale fisheries in the Caribbean that have now learned to utilize new technology to market fish online should health and/or safety issues or market closings reappear.

Ultimately, as was the case in other industries, Covid-19 forced many smaller players in the fishing industry, as well as some larger players, to rethink their strategies and prepare alternative means of acting in such challenging times, whether it is a pandemic, a hurricane or some event that disrupts seafood industry in the future.

Nonetheless, it is believed that fishing has been around since the era of the caveman. Archeologists have found evidence that humans used spears to catch fish as early as 30,000 years ago! Cave art from prehistoric times found in various parts of the world, including France and Spain, depict of humans hunting and fishing. References from Egypt, Germany and China also include primitive art work that show people in the act of fishing by hand, spear fishing or even using rudimentary fishing lines or nets. It was no coincidence that as fishing grew over the centuries, along with hunting as means of procuring food; early settlements were built along bodies of water throughout most of the world.

A Global Industry Emerges

Unlike many other activities and/ or business ideas which clearly emerged in one part of the world, selling fish as food dates back to Ancient Egypt, Ancient China, Ancient Rome and other ancient civilizations including other parts of Europe. In fact, as far back as the Middle Ages, herring were caught in huge numbers and sold in northern Europe. There is also Vikings selling fish caught during their travels to various parts of Europe.

Businesses emerged in towns near large bodies of water where the fish could be caught in nets, traps or by whatever methods available and sold at local markets. While most early commercial fishing focused on catching and selling fresh fish for the evening’s meal, the need to preserve fish to sell later began to increase as populations grew. Early preservation relied primarily on salt until dry ice became the first choice for preserving fish in the late 19th and early 20th Centuries.

Over the ensuing centuries, fisheries and fishing villages began to emerge globally. Commercial fishing entailed boats and crews that could catch and transport increasingly larger amounts of fish. This led to the emergence of fisheries on shorelines where commercial fishermen would explore new ways to catch, store, transport and sell fish.

The last three centuries, thanks to new inventions and ongoing technology, saw a rise of major cities and regions throughout the world with significant fishing industries. Glauchester, among other cities and towns in New England (USA), as well as Bergen (Norway) Grimsby (Great Britain), Newfoundland (Canada) and various cities in Japan including Tokyo are among a few of the many locales that had a strong impact on the growth of the fishing industry. Twentieth Century technology also brought sonar, nylon nets and longer fishing lines to the fishing industry to benefit fishing efforts.

The Fishing Industry Today

The global fishing market today has become a multi-billion dollar industry led by China, Japan, The United States, India, South Korea, Thailand, and the countries of northern Europe. Japan’s Maruha Nichiro and Nippon Suisan Kaishai, Norway’s Mowi, Thailand’s Tai Union Group, and The United States’ Red Chamber Group and Trident Seafood are among the largest seafood companies in the world.

While China is the leading consumer of seafood, consumption has also grown on a global level. It is estimated that people worldwide are eating twice as much seafood today as they ate half a century ago. This is, in part, because health surveys have touted the benefits of sea food, which is usually lower in calories and cholesterol, while fatty fish such as salmon, mackerel, and sardines are high in omega-3 fatty acids, which help to reduce inflammation and improve heart health.

And yet, while the fishing industry has seen significant growth for centuries, fish populations are shrinking, not because people are eating healthier, but because of overfishing fishing and other unsustainable practices that are depleting the oceans of fish. According to a study by TheWorldCounts, a global ecological and sustainable practices group, “If overfishing does not stop and we fail to implement sustainable fishing practices, the world could run out of seafood as we know it by 2048, leading to severe ecological imbalances, and profound socioeconomic impacts on coastal communities and industries that depend on a healthy marine life.”

Hence, the evolution of the fishing industry needs cooperation from the multitude of people who work in and support the industry. Recent events have also caused more temporary (but still significant) concerns such as the war in the Ukraine, which led to various trade restrictions with Russia, and the shutdown of restaurants during the pandemic – as well as increased supply chain issues.

Looking at the future we at Oceanic Seafood, like so many players in the industry along with the multitude of buyers, chefs, and individuals who rely on seafood, we are concerned. To paraphrase the line from Disney’s Beauty and the Beast, fishing is “as old as time.” Fish are part of earth’s ecosystem, as are the waterways in which they thrive. It’s important not to take fish for granted. Sustainable seafood means keeping our oceans, lake and other waterways clean so that long evolution of fishing continues..

In fact, researchers now estimate that there is just as much microplastic found on land or air borne, as there is in the ocean and other bodies of water. Such microplastics are often found in the form of microfibers, which shed from synthetic fabrics such as polyester, acrylic, nylon and polymers, all of which are actually types of plastics. Therefore, places that manufacture, sell, or dispose of synthetic clothing, upholstery, carpets or other forms of textiles make up a considerable source of microfibers. This is not to say that simply wearing synthetic clothing, running your clothes through a washing machine or even hanging clothing outdoors to dry won’t send microfibers into the air. They will, in small amounts. Other sources of microplastic and microfibers can come from the plastic additives found in car tires as they wear down, as well as in paints, coatings and varnishes.

And then there are microbeads which are actually tiny polystyrene beads first developed at the Norwegian University of Science and Technology (NTNU) in 1977. In an effort to cut costs in the production of such as cosmetics, body washes, toothpastes, and body cleansing products, companies began replacing natural substances with plastic microbeads. In fact, the United Nations Environment Program found that a typical exfoliating shower gel might contain as much plastic in microbeads there is in its plastic container. Microbeads can be found at home or in water as you rinse out your sink. They are essentially another form of plastic.

How Does This Affect Us?

Microplastics and microfibers are clearly part of our industrialized environment. They have also been found in our water, air, clothing, and even within the human body. Stories of microplastics in humor organs, and even in breast milk have made the newspapers. They can cause pulmonary illnesses and respiratory issues such as asthma as well as skin disorders and dysfunction to human cell activity.

What do we do?

First we can make a greater effort to limit our use of one-time plastics. This means not only recycling, but also using reusable grocery bags, bottles, utensils, coffee cups, and so forth. You can also support local, regional or national legislation to curb the use of one-time plastic. There are efforts and bills be created worldwide to curb the use of plastic, such as the 2021 Break Free from Plastic Pollution Act, in the United States, which is a federal bill created to address the plastic pollution crisis.

Switching away from synthetic fabrics and looking for natural fabrics derived from plant, animal, or mineral sources, such as cotton, silk, wool, linen, and hemp would help minimize the spread of microfibers, while buying only cosmetic products made without microbeads can also make a difference. Read labels carefully and help minimize the overuse of plastics in our homes and in our environment.

When it comes to health and wellness, a balanced diet is one of the most critical factors in achieving your most healthy life. Though different diets work differently for everyone, getting enough nutrients, such as proteins, vitamins, and minerals is essential. Nutritional deficiencies are not uncommon and can lead to health challenges if left unaddressed, but by understanding where different nutrients can be found, you’ll be able to take your health into your own hands.

Fish and seafood provide immense amounts of protein and micronutrients, making them a powerhouse for anyone looking to achieve a balanced, nutrient-dense diet. There’s a lot of information about whether or not fish are good for you, so let’s dive in and break down everything you need to know about eating more fish.

Are All Fish the Same?

Oceans, rivers, and other waterways are homes to some of the world’s most diverse ecosystems, housing fish, algae, and other marine creatures. While many fish offer nutrient-dense benefits, they are not all the same. There are three major types of fish: white fish, oily fish, and shellfish.

White Fish

White in color, white fish such as cod, halibut, and haddock are a great source of protein. With low fat levels and high protein levels, these fish are great for anyone trying to lose weight or maintain a healthy weight range. These fish have high levels of vitamin B6 which can help reduce inflammation and lessen the symptoms of asthma, arthritis, and similar ailments. Regular consumption of white fish can also keep your cholesterol in check and provide ample amounts of vitamin B12, which is vital for a healthy nervous system.

Oily Fish

Often referred to as “fatty fish,” oily fish are rich in polyunsaturated fat and omega-3 fatty acids. Sometimes, the higher fat levels drive people away from these fish, but in reality, the nutritional benefits of consuming fatty fish are endless. Sardines, salmon, trout, mackerel, and tuna are all considered oily fish. Not only are these fish delicious, but they provide access to nutrients that can be difficult to find elsewhere in your diet.

Shellfish

Though shellfish don’t contain the same levels of omega-3 fatty acids as oily fish, they are still a great source of this vital nutrient. Another low-fat, high-protein option, shellfish also bring minerals like zinc, iodine, and copper to the table. Included in the shellfish family are mussels, oysters, prawns, squid, and shrimp.

Top Health Benefits of Seafood

Incorporating fish into your diet comes with a long list of health benefits. Since seafood is filled with micro and macronutrients, it can help ensure a balanced diet. While the health benefits of oily fish, fatty fish, and shellfish might vary, some of the biggest health benefits of eating fish regularly are:

Heart Health

Fish are widely accepted as a heart-healthy food; the omega-3 fatty acid is believed to play a major role in how your heart functions and oily fish are the best sources of that. One study of 40,000 men found that regular fish consumption was associated with a 15% reduction in the risk of cardiovascular disease. Adding fish to your diet can help lower the risk of heart attacks and strokes as well.

Brain Function

You may have heard of people taking fish oil supplements to keep their minds clear and brain function sharp, and similar benefits can be found when eating fish. There are multiple studies, such as this one, that show that eating fish can help reduce the pace of cognitive decline that occurs as you age.

Optimized Development

For kids and developing teens, eating fish is so important. The omega-3 fatty acids found in oily fish are incredibly important for brain and eye development. It is recommended that pregnant and breastfeeding moms get sufficient omega-3s into their diet to support the development of their babies.

Better Mental Health

Aside from the sun itself, fish is one of the best sources of vitamin D. Almost half the population suffers from a vitamin D deficiency which can lead to mental health challenges such as depression and anxiety. Vitamin D deficiencies are also linked to other chronic diseases such as heart disease and cancer, so getting the full amount of this vitamin in your diet can make a major change in your health.

Lower Risk of Autoimmune Diseases

Many autoimmune diseases are connected to inflammation in the body. Eating fish can reduce your risk of suffering from these diseases because of the high amounts of fatty acids and vitamin D that can be found in them. Similarly, asthma, which is caused by inflamed airways, can also be prevented in children through a diet that includes regular fish consumption.

Does Seafood Come with Risks?

As often as you may have heard about the benefits of eating fish, you’ve probably also heard that there are some risks associated with fish consumption. Some fish, such as king mackerel, marlin, and bigeye tuna, can have high levels of mercury, which is toxic if consumed in large quantities. These fish have longer lifespans, allowing them to absorb more mercury before they are consumed by humans. Canned tuna, cod, salmon, and shrimp are great low-mercury options.

Fish can also contain another set of toxins called Polychlorinated Biphenyls (PCBs), but these toxins are actually found in higher levels in other foods like meat, dairy, eggs, and even vegetables. Eating fish in moderation and with a mindful watch on the type of fish can help mitigate any risks that may be associated with a seafood-centric diet. If you aim to eat fish 1-2 times a week, you can reap the benefits without much effort or risk of negative effects.

Going Beyond Your Diet: Sustainability Perks of Seafood

Outside of the benefits that fish can offer to you health-wise, opting for fish over red meat or poultry is great for the environment, too. Agriculture is responsible for over 1/3 of all greenhouse gas emissions, and it takes an incredible amount of grain to feed cows, chickens, and other land animals that are then used for human consumption. Not to mention, these animals take up land space and reduce methane in the air.

Fish, on the other hand, especially when they are wild-caught, require no land or agricultural demands prior to harvesting. At Oceanic Seafoods, one of our biggest priorities is sustainability; we are committed to sustainable sourcing practices such as line-caught fishing, safe working conditions, and a strategic partnership with the Sustainable Seafood Coalition. To learn more about how we put sustainability at the forefront of everything we do, read this article.

Oceanic Seafoods: Fish You Can Trust

We distribute only the highest quality fish from all over the world. We source Cod, Haddock, Pollock, Salmon, Shellfish, and more, all with sustainability and your health in mind. One of the best practices when it comes to adding fish to your diet is to learn about where it’s coming from; our practices promote transparency so you can enjoy the health benefits of eating without the risks. Visit our website to learn more.

References:

• https://www.rowhill.kent.sch.uk/attachments/download.asp?file=363&type=pdf#:~:text=oily%20and%20white.-,Oily%20fish%20is%20higher%20in%20fat%20than%20white%20fish%2C%20but,as%20much%20as%20oily%20fish.
• https://www.nhs.uk/live-well/eat-well/food-types/fish-and-shellfish-nutrition/
• https://www.healthline.com/nutrition/11-health-benefits-of-fish#TOC_TITLE_HDR_9
• https://pubmed.ncbi.nlm.nih.gov/21310306/
• https://pubmed.ncbi.nlm.nih.gov/16216930/
• https://pubmed.ncbi.nlm.nih.gov/19064523/
• https://oehha.ca.gov/fish/benefits-risks
• https://www.hsph.harvard.edu/nutritionsource/fish/
• https://selecthealth.org/blog/2018/04/why-you-should-include-fish-in-your-diet-and-which-types-are-best
• https://www.breezekohtao.com/blog/10-good-reasons-to-add-fish-to-your-diet/
• https://cfishct.com/blog/12-amazing-health-benefits-of-eating-fish/
• https://www.onlymyhealth.com/8-pros-and-cons-of-consuming-fish-and-healthy-ways-to-incorporate-it-in-your-diet-1606894559
• https://www.life.ca/naturallife/0910/what_are_we_fishing_for.htm
• https://www.insider.com/is-fish-good-for-you-2018-11
• https://www.sharecare.com/health/nutrition-diet/pros-cons-eating-fish
• https://sustainablefisheries-uw.org/seafood-101/cost-of-food/#:~:text=Seafood%20has%20a%20much%20lower,freshwater%20than%20land%2Dbased%20food.&text=In%20addition%20to%20being%20one,gone%20extinct%20due%20to%20fishing.
• https://www.nature.com/articles/nature.2012.11708
• https://www.greenqueen.com.hk/food-footprint-seafood-meat-climate/
• https://theconversation.com/how-fish-can-still-be-part-of-a-more-sustainable-food-future-167944
• https://lpi.oregonstate.edu/mic/micronutrient-inadequacies/overview
• https://georgehughesfishmonger.com/health-benefits-of-white-fish/

Although comparable to lobster, no other crustacean holds the sweetness of Argentinian Red Shrimp. Their buttery flavour and juicy texture gives them a fresh taste without the need to be overly processed. Coming in bigger sizes, the shrimp are seen as a lower costing yet flavoursome alternatives to lobster. In contrast to lobster which is prone to high price variations due to seasonality, the shrimp has two major seasons, which span from June through to March. Being out of season for a small period ensures sustainability and replenishment as it reduces the risk of farming, and subsequently reduces quality in taste.

Being caught in a sustainable manner takes precedence over other factors while catching the Shrimp. Working with the best providers, who focus on maintaining the population of fish which further reduces the potential of flavour degradation and is key to ensuring a sustainable replenishment of quality tasting shrimp.

Working with only those companies who are certified with sustainable fishing awards ensures an ethical process throughout the operation.

Nutritional Value of Argentinian Red Shrimp

Shrimp are a healthy component of a diet, with the Argentinian red shrimp being no exception. Their generous size and filling nature are paired with a high level of protein and low fat. The vast range of vitamins and minerals in shrimp are what comprise the nutritional value, offering healthy amounts of Vitamin B12, iodine, iron, potassium, and zinc. Their prominent levels of omega-3 fatty acids are a great component for those looking to increase blood flow and combat heart related diseases.  Rich in selenium, choline and vitamin E, the Argentinian red shrimp also have antioxidant and anti-inflammatory nutrients such as astaxanthin, which help protect cells against skin damage and subsequently, reduce signs of aging.

Lower Calorie and More Sustainable

A serving size of 85g consists of around 60 calories with an enormous 12 grams of protein, as well as being a healthier option of protein compared to standard choices such as chicken, pork, or beef. These meats are processed using an unsustainable farming process, which consume resources and emit greenhouse gases. Keeping in mind these comparisons aren’t to promote shrimp replacing conventional meats, but to shed light on healthier alternatives for a well-balanced diet. The high calories and large amount of fats in conventional meats can lead to unhealthy nutritional levels when the proportions increase. Therefore, a food source such as Argentinian red shrimp helps to alleviate the dependency on any one type of meat source in general.

Easy To Cook

In contrast to other high protein foods, the Argentinian red shrimp is abundant with flavour and a quick and easy source of protein. Whether it’s a stir fry or a salad, they will enrich any meal by offering a healthy and tasty addition, without having to process or modify the shrimp. Due to their larger size and flavour, cooking shrimp takes little preparation and seasoning, as long as it is freshly caught, packed and delivered quickly.

On The Path To Certification

The Argentinian red shrimp is well on its way to getting its Marine Stewardship Council award, which displays fisheries having met sustainability requirements. Ensuring a healthy supply of fresh wild fish in our oceans takes precedence over other factors when fishing. Avoiding farming and reducing antibiotic intake in the fish is what drives many organisations to use ethical and sustainable practices. Although the pandemic slowed down the process, work on the Fishery Improvement Project is being carried out to obtain the MSC award, which will enable the Argentinian Red Shrimp being available in retail and food service industries throughout the country, without the fear of depleting marine wildlife.

Sustainability is Priority

It is critical to work only with those who focus on achieving that MSC award and being a part of the sustainability and fishing industry, such as ourselves. Fishing in fresh water and reduced bycatch aids the ethical and sustainable model. Consuming fish from their natural habitat ensures a fresher and more natural catch which is best for maintaining a healthy body. Without sustainability certifications, we run the risk of lack of regulation, resulting in depletion of wild-caught Argentinian red shrimp. Awareness of the fishing season and working only with fishers who adhere to the sustainable practices, ensures maximum productivity while allowing the fish to replenish in a sustainable manner. It has double the positive impact of protecting our planet’s ecosystems while at the same time ensuring that we always have a fresh and healthy food source.

The Mission of Oceanic Seafoods

Our mission is not only to promote the Argentinian red shrimp but to introduce the value of all types of seafood while employing the best possible up-to-date, relevant approach to fishing, storage and transportation. We are continually working on delivering the highest standards while prioritising quality and sustainability. Our constant work and support on our Fishery Improvement project ensures our ability to offer Argentinian red shrimp to the UK market. Guaranteeing a sustainable and ethical fishing process for all our products, which benefits the marine ecosystem, is what favours our customer in terms of taste and the long-term direction of our organisation. As well as complying with local fishing rules and obtaining an MSC award, we internally hold ourselves to the highest possible standards.

In The End

By providing high-quality Argentinian Red Shrimp to the UK diet, and it being a part of the overall seafood supply, we’ll be able to reduce the need we have for alternative meat. At the same time, helping to balance out the consumption we have of seafood in general will be beneficial to the UK population, which has an increasing desire of delectable seafood in their diet. The more diverse options we are able to provide, the more sustainability we’ll have across the entire marine ecosystem. With seafood being one of the best types of diet to have, ensuring an ample supply mix of seafood is crucial to the long term demands which will only grow globally.

The focus on the forefront is on being a sustainable fishing company which provides only products that achieve an MSC Award. Our vendors and buyers value this as they’re able to offer higher quality and better margin products due to how we source our sustainable seafood supplies. Check us out here to read our entire mission of sustainable fishing and providing a nutrient-rich food source to the UK markets.