Wild Caught Fish


When choosing a fish, stay away from bottom feeders such as Tilapia as they eat the junk and process it in their bodies. Those toxins then get transferred to the flesh we eat. Fish like snapper, mackerel, herring and trout are good options.

Cook your fish at a low heat either in the oven or on the stove in a little oil or organic butter. Try pairing your fish with cauliflower mash or puree and Asian greens for a delicious dinner.

We recommend consuming one to two serves of around 150g of wild caught fish per week. Stay away from shellfish as they are scavengers and like Tilapia, can be high in toxins.

Always remove the skin as it contains small amounts of mercury.

Why Wild Caught Fish is good for us


Because of the natural diet wild fish consume in the open water, they’re more likely to have nutrients and vitamins that farmed fish don’t get from their diet of highly processed pellets. The pellets are usually made from cheap grain and other things which fish are not designed to eat.

Farmed fish are usually marketed as being “sustainably sourced” to make it sound like it is a positive thing, however the truth is, they are raised in very densely populated pools and fed nutrient deficient, mostly GMO grain. Wild caught fish are very high in vitamins and minerals such as zinc, potassium, iron, vitamins A and D, and B-complex. Farmed fish on the other hand provide very low amounts of any beneficial nutrients.

Wild caught fish offers an easily digestible protein, which is essential for maintaining muscle mass and a healthy weight range during and post cancer.