Algae-born omega-3, wild astaxanthin and a real dock. This is the map of those bringing in the wild catch.
wild fish is what it ate: algae, krill, smaller fish across an open ocean. Its fat is that entire chain, compressed into a fillet. The cage cuts the chain at the feed pellet, and the resulting fillet carries the signature of the corn and soy it was fattened on.
Color is the fastest clue. Natural astaxanthin is expensive, so aquaculture uses the synthetic version, the same additive that colors zoo flamingos. A pale salmon is not a light salmon: it is a salmon that lacked sea.
Aquaculture was born on a reasonable promise: ease pressure on fisheries and cheapen protein. But feeding fish pellets eats the advantage: it takes kilos of wild fish to produce kilos of farmed fish. What leaves the cage is not bad fish: it is something else with the same name.
Fresh catch is bought where it lands: docks, neighborhood fishmongers up at auction time, small-gear cooperatives. This map marks places where you can ask about zone and gear: a fast, concrete answer is the best freshness signal there is.
Wild Seafood by country
