Q.  My fish smelled funny when I opened it and when I tasted it, it was obviously bad.

A.  Otolith’s seafood is intended to be the highest quality available healthful and sustainable wild fish. However, when dealing with multiple pounds of a targeted harvest, it is possible for one fish out of thousands to have missed the opportunity to be handled in the manner and fashion that Otolith requires. In any case, you are entitled to receive another piece of fish with our apologies for this rare incident and an additional 20% OFF any one item of Otolith fish or shellfish.

Q.  What is an Otolith?

A. An otolith is one of several small bones located in the inner ear canal. In fish, this bone is used to stabilize balance and maintain equilibrium.

Q.  How are otoliths significant to sustainable seafood?

A. The size and composition of fish otoliths constitute some of the most significant data for empirical age and growth studies of fish — studies that allow scientists to understand large-scale environmental characteristics such as the timing and magnitude of spawning, larval and juvenile duration, habitat use, and population age structure. Such knowledge is, in turn, important for designing appropriate fishery management policies.

Q.  What does the Otolith assurance of “sustainable” seafood mean?

A. Otolith “sustainable” seafood has been designated by a knowledgeable industry professional or association as meeting standards that will ensure continued viability of the species. In particular, Otolith seafood must be in strict compliance with environmental standards in three key areas: (1) the fishery management of the species, (2) the harvest technique implemented to procure the species, and (3) the distribution network by which the seafood is brought to market.

Q.  How does farmed fish compare nutritionally to wild fish?

A. Farmed salmon has more fats in total thus more calories per serving than wild salmon, and farmed salmon has a concentration of toxic omega-6 fatty acids that is 9 times greater than found in wild salmon.  A Scientist working on behalf of the farmed salmon industry, Research Fellow Ida-Johanne Jensen at the Norwegian College of Fishery Science, admits, “omega-6 fatty acids create hormone-like substances that stimulate infection reactions by causing the blood vessels to harden and contract so that the blood can coagulate more easily,”  The ratio of toxic omega-6 to beneficial omega-3 in farmed salmon is out of balance with the needs of our bodies causing inflammation and triggering involuntary auto-immune response that would be unfavorable to persons who are healthy or being treated for illness.  In contrast, wild fish is generally higher in essential trace minerals such as phosphorus, magnesium, iron, selenium, and potassium all naturally present in wild fish. 

    Farmed Fish Wild Fish
Nutrition Serving Size 100 g 100 g
  Total Fat per Serving /grams 7.67-10.85 g 4.5-7 g
  % Total Fat that’s beneficial Omega-3’s 16-17 % 22-27 %
  Total Fat that’s inflammatory Omega-6’s 9 x Value Value

Wild fish harvested for food are caught live and have survived their environment by means of adaptation, naturally occurring resistance, and access to sufficient diet and environment capable of supporting their continued health.  While farmed fish are raised in captivity, their exposure to life threatening disease is managed by way of continuous disinfection and/or routine administering of antibiotics and other anti viral medications.  According to the CDC, Centers for Disease Control and Prevention, “Antimicrobial resistance is one of our most serious health threats. Infections from resistant bacteria are now too common, and some pathogens have even become resistant to multiple types or classes of antibiotics (antimicrobials used to treat bacterial infections). Antibiotic resistant infections can also come from the food we eat.”