Tilapia from Vietnam and China: Why Experts Call for Avoiding This Sales Hit.

According to ТСН: Not every fish offered for sale is healthy. Experts point to tilapia that is farmed in Vietnam and China.

Tilapia is one of the cheapest fish on the market, making it popular in fast food restaurants, the catering industry, and even in children's dishes. However, in the pursuit of profit, manufacturers often ignore quality and create dangerous conditions for their farming.

This fish is mainly farmed in standing waters in China and Vietnam that contain wastewater. Under these conditions, tilapia quickly accumulates toxins, heavy metals, and harmful bacteria. Furthermore, the fish is fed large amounts of antibiotics to prevent diseases. These enter the human body and can negatively affect health.

Problems with Tilapia Fat

Another serious problem with tilapia is its fatty acid composition. Unlike healthy sea fish, which is rich in omega-3 fatty acids, tilapia contains a significant amount of 'bad' omega-6 fats.

Excessive consumption of omega-6 fats can lead to inflammation in the body, cause heart problems, and increase the risk of cancer.

To reduce the risks associated with eating tilapia, experts recommend choosing safer and tested options.

Alternatives to Tilapia

Pollock is considered a lighter and safer fish without harmful substances. Scomber is rich in beneficial omega-3 fats, but it is important to buy products only from reliable suppliers.

A safe alternative is local freshwater fish such as zander, pike, or carp, which are farmed in Ukraine. These are generally less prone to accumulating imported toxins.

It is worth noting that many frozen fish are sold in vacuum packaging to maintain freshness. However, thawing them directly in the packaging, for example, in the microwave or in hot water, can be dangerous and cause botulism—a severe food poisoning.

Thawing Rules

The safest method for thawing fish is to move it from the freezer to the refrigerator. This allows the product to thaw gradually while retaining its structure and taste, although it takes time.

If time is short, the fish can be placed in a pot of cold water. It is important to avoid using warm water or a microwave, as this can deteriorate the texture of the product and create conditions that promote harmful bacteria development.

Thawed fish should be checked for smell and consistency: it should smell like fresh product. Thawed fish can be stored in the refrigerator for up to 24 hours. Doctors emphasize that adhering to these rules helps avoid foodborne illnesses and poisonings.

Thus, one should be cautious when selecting fish and choose safer alternatives, as health is always the top priority. By choosing quality products, we take care of our well-being and our future.