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Fish

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Revision as of 09:26, 16 December 2019 by Bethany.Chester (talk | contribs) (→‎Social Consequences of the Fish Industry)

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<-- Fishfeel.org and fishpain.com contain a wealth of pertinent information and will help you discover primary sources. Also see youtube.com/watch?v=ESao1rvNAi0 -->

This article provides summarized information about fish in the context of animal rights, including injustices and suffering, humane labels and certifications, sentience and cognition, the environmental consequences of fishing and fish farming, the health risks of fish, and impacts to communities and workers. <-- not sure if there is enough info on communities and workers to be useful, so eliminate as fitting -->

It does not specifically cover other sea animals such as whales, dolphins, lobsters, and crabs, although they may be included in aggregate figures or in the context of collateral damage. When so referenced, their inclusion will be noted.

<-- are there any other topics that should be included in this article? -->

General Information

Species

<-- Provide brief information about the classification of fish, the ones most used for food, the ones commonly caught and farmed, etc.-->

Numbers

<-- include any counts for numbers of fish pulled from the oceans, numbers farmed, bycatch, and whatever else would be useful for advocacy. Maybe other interesting stats.-->

It is difficult to say how many fish are pulled from the oceans each year, as the catch is measured by weight rather than the number of individuals. However, estimates suggest that the figure is between 0.79 and 2.3 trillion.[1] Estimates from 2017 suggested that anywhere between 51 and 167 billion farmed fish were killed that year.[2]

Injustices and Suffering

<-- fyi, I'm going to shorten this embed --> The injustices inherent in exploiting fish and other non-human animals stem from seeing them as commodities having only instrumental value, lacking any inherent worth apart from their usefulness to humans.

As Tom Regan put it, the animals we use "have a life of their own that is of importance to them, apart from their utility to us. They are not only in the world, they are aware of it and also of what happens to them. And what happens to them matters to them. Each has a life that fares experientially better or worse for the one whose life it is."

As shown in the section on sentience and cognition, fish not only have a will to live and value their lives, just as humans do, but also have desires, preferences, emotions, families, social communities, natural behaviors, a sense of themselves, and a sense of the future.

The injustices discussed below—all arising from a failure to recognize the inherent worth of other sentient beings—are either standard practice or not unusual. And, as shown in the section below on humane labels and certifications, this is true even for products with a humane label or certification. To omit a significant number of these injustices would likely render the cost of such products unaffordable by all but the most affluent, and we would still have to slaughter them.

Loss of Life

To take the life of any sentient being is to harm that being by depriving them of opportunities for fulfillment, even if it is done suddenly and painlessly (which it is not, as explained below).

We have no nutritional need for fish (or any animal product) so denying them their lives is unnecessary, as are the other forms of suffering enumerated here. Not only are we taking their lives, but with regard to farmed fish, we are doing so after allowing them to live only about ??? percent of there natural lifespans. <-- I doubt if there are numbers for averages life lived vs lifespan of commercially caught fish, but if you find them use them. -->

Slaughter

<-- for each of the following cruelties, but only as applicable: to what extent is it performed?; when, what age, is it repeating?); how painful?; pain relief given?; lasting damage? what percentage has this done to them? Some may apply only to caught or farmed fish, but not both.-->

Commercially Caught Fish

Suffocation. Rather than being slaughtered, wild-caught fish are often left to suffocate to death after being hauled onto the fishing boat.[3]

Crushing and circulatory failure. When huge numbers of fish are caught in trawl nets, those at the bottom are inevitably crushed. This can stop their blood supply, often causing death.[3]

Decompression. Some fish who are caught at depths of 20 meters or more may suffer decompression injuries when rapidly pulled to the surface. This happens because the change in pressure causes their swim bladders to inflate too much. The fish may suffer prolapses, where their internal organs are forced out of their mouths or anuses. Their eyes may also be pushed out of their sockets.[3]

Freezing. Any fish who survive being caught and pulled to the surface may still be alive when they are put into freezers on the fishing boat. They are left to slowly freeze to death.[3]

Farmed Fish

Asphyxiation. The most common method of killing farmed fish is asphyxiation, either in air or ice slurry. Fish placed in ice slurry usually only struggle briefly before becoming immobile. However, studies suggest that their brains continue to function for at least several minutes. Another study showed that fishes' gill covers continued to move for several hours when left to asphyxiate in air. The same study also found that fish placed in ice slurry continued to respire for up to 50 minutes.[4]

Bleeding, beheading, or gutting alive. It is considered necessary to bleed some types of fish when they are killed. This is often done while the fish is still alive. Fish may have their heads cut off or be eviscerated without first being stunned. Studies have shown that fishes' brains continue to function for some time even after decapitation. One study, done on eels, showed that the brain continued to function at least partially for up to 13 minutes. It is unclear whether the animals remained conscious.[4]

Percussive stunning. This method, often used for salmon, involves stunning the fish with a blow to the head. When done correctly, it leads to prolonged and sometimes permanent unconsciousness. However, there are several factors that could cause suffering. These include removing the fish from water sooner than is necessary, holding the fish in the wrong position, and stunning in the wrong location or without enough force. Though this method may cause less suffering than others, it is still likely to be a stressful and frightening experience as it involves handling fish and removing them from the water. This method is also not suitable for many types of fish due to their size, the shape of their skulls, or the location of their brains.[4]

Electrical stunning. Electrical stunning may be carried out either in or out of water (known as wet or dry stunning). When done correctly, it causes prolonged insensibility. However, the necessary parameters can vary hugely depending on species, the conductivity of the water, and so on. If the wrong voltage is used, the fish may be paralyzed but retain consciousness. Alternatively, they may recover consciousness too soon. Some species can survive in low oxygen levels and may recover if not killed soon after stunning, even if placed in ice.[4]

Dry stunning is potentially much more stressful as it involves removing the fish from water and placing them on a conveyor belt. The fish are stunned by electric paddles. If they are not arranged correctly, they may accidentally receive electric shocks prior to stunning, especially if they are struggling.[4]

Carbon dioxide. Salmon are often killed by being placed in water infused with carbon dioxide. However, this is slow and the fish show clear signs of distress. The practice has been banned in Norway because it is considered inhumane.[4]

Spiking. Some fish are killed by driving a tool into the brain to destroy it. Studies suggest that the tool misses the brain up to 50 percent of the time, causing suffering due to tissue damage. The process also typically involves removing the fish from the water — this, along with handling, inevitably causes distress.[4]

Other methods. Since they are difficult to kill, eels are often killed with cruel methods such as immersion in ammonia or salt water, or gutting alive. Tuna may be shot in the head while still in the water, and carp are often sold alive and killed by buyers at home. In the latter case, they are likely kept out of water for long periods and killed poorly without proper equipment.[4]

Treatment and Handling

Commercially Caught Fish

Hooking.

Farmed Fish

Fasting. Fish may be deprived of food for several days before slaughter, allegedly to empty the gut and prevent fecal contamination. However, the duration of fasting is often far longer than is necessary for these purposes. Studies suggest that this may depress the immune system.[4]

Transport

Live Bait

Live fish are often used as bait to catch larger fish. After capture, they may be confined for days or even weeks. Some are injured or die due to handling and overcrowded conditions. Many are then impaled live on hooks, causing pain and tissue damage. They experience fear as they are eaten alive by predators, unable to escape.[3]

Other bait fish are scattered into the ocean rather than impaled. This can be a frightening experience, as many bait fish naturally inhabit reefs or shallow waters and are unfamiliar with the open ocean. They are quickly surrounded by predators and eaten alive.[3]

Catch and Release

Some recreational anglers prefer to throw fish back into the water alive after catching them. While preferable to killing them, this approach is not without its problems. For example, hooks can sometimes puncture the throat or internal organs and can cause further injury if torn out with an automatic hook stripper. As a result, some fish die from their injuries after being released; studies suggest that this figure can be anywhere from 3 percent to 86 percent depending on the species and the type of hook and bait used.[3]

Humane Labels and Certifications

Investigations by Consumer Reports and the Open Philanthropy Project (and others) reveal that humane-sounding labels and certifications are largely meaningless, as shown below. In general, these investigations reveal that the standards are weak and unenforced, audits and inspections are rarely done, and if they are done and violations are found, which is infrequent, no one gets fined.[5][6] Here we address a few common labels and certifications for fish.

Certified Sustainable Seafood

Certified Sustainable has nothing to do with the well-being of fish. Not only that, but the sustainability claim itself is suspect. In a piece titled "Is Sustainable-Labeled Seafood Really Sustainable?" NPR reports that scientists and other experts believe fisheries are being certified that should not be. In addition, fish are being incorrectly counted, rendering the claims of sustainability doubtful at best.[9]

Another Humane Label, etc

Sentience and Cognition

Although our concern for fish is typically less than it is for other animals, research in cognitive ethology and neurobiology reveals that fish show intelligence, feel pain, display emotions, and have many of the other characteristics of the land animals we use for food.[10]

According to Victoria Braithwaite, professor of Fisheries and Biology at Penn State University, "The evidence we have to support sentience and pain perception in fish is a good as anything we have for birds and mammals. Fish, like birds and mammals, have a capacity for self-awareness" [11]

While we are not suggesting that the degree of moral consideration given to an animal be based on their cognitive capacity, it seems that most people are not fully aware of the rich cognitive, emotional, and psychological lives that fish experience.

<-- one or two sentences about fish brain similarity to mammalian hippocampus, amygdala, and neocortex and why it matters-->

Trait 1, etc

A Sense of the Future

Environmental Consequences

Overfishing

Commercial fishing is hugely destructive. Methods such as trawling involve dragging a vast net along the ocean floor and scooping up almost everything in its path.[12] As a consequence of methods like this, around three-quarters of the world's fisheries are now either fully exploited, overexploited, or depleted.[13] In other words, fish simply cannot reproduce quickly enough to replace the number we are killing. It has even been predicted that stocks of all species currently fished could collapse by 2048 if we continue to fish at the same rate.[14]

Bycatch

Commercial fishing usually targets specific species. However, many non-target species are also accidentally caught. In many cases, it is not economically viable to sell them and so they are discarded. These discarded species are known as bycatch or bykill.[15] Estimates suggest that in 2014, 837,867,783 pounds of bycatch was produced by US fisheries alone.[16] It is not just fish who are accidentally caught, but also other animals such as turtles, marine mammals (like dolphins), and seabirds.[15]

Species Extinction

Overfishing is pushing many species to the brink of extinction.[17] One of the most famous cases is the highly-prized Pacific bluefin tuna, which could soon be functionally extinct due to overfishing if nothing is done.[18]

Pollution from Fishing Gear

A 2019 Greenpeace report found that discarded fishing gear is a major cause of ocean plastic pollution. It is responsible for 70 percent of ocean plastics larger than 20 centimeters, and around 640,000 tonnes of it are dumped into the oceans every year. Fishing nets are especially problematic as they continue to capture and kill marine life even after they are abandoned.[19] According to the British charity World Animal Protection, 100,000 dolphins, turtles, whales, and seals are killed each year by so-called "ghost gear."[20]

Threat to Native Species

Some types of farmed fish, such as salmon, are raised in pens along the coast. These fish commonly escape and can pose a threat to native species. For example, they may compete with them for food, interbreed with them and affect the genetic pool, or prey on them.[21] Additionally, diseases and parasites often spread rapidly in fish farms due to high stocking densities and unhygienic conditions. When farmed fish escape, they can pass these ailments on to their wild counterparts.[22][23]

Destruction of Coastal Habitat

When farmed fish are kept in ocean pens, their waste flows out into coastal waters.[21] The production of such huge quantities of waste in a relatively small area can destroy habitat by making the water toxic to some species.[24]

Human Health, Nutrition

Food Safety

Bioaccumulation of Toxins

Due to human activity, the oceans are becoming increasingly contaminated with toxins like heavy metals, pesticides,[25] and PCBs.[26] Though many of the most harmful (such as DDT) have been banned in some countries, they persist in the environment and may still be used elsewhere in the world.[27] They are absorbed by sea creatures either through diet or through the gills. The toxins then concentrate in their flesh.[25]

Smaller sea creatures are eaten by fish, and these fish are consumed by larger fish. In this way, the toxins move up the food chain, becoming more and more concentrated with each step. This is because meat-eating fish eat multiple smaller creatures over the course of their lifetimes, ingesting all the toxins from each one.[28]

Humans often eat large meat-eating fish like salmon and trout,[29] which are at the top of the food chain and so have the highest concentration of toxins. Eating fish can cause these toxins to concentrate in our own flesh.[30] Many of these substances are neurotoxins, meaning they can damage the brain. Some can also cause problems with reproduction, immunity, the nervous system, the kidneys, and more.[25] This is becoming such a problem that in many countries, pregnant women are now advised to limit their intake of certain types of fish to avoid damaging the fetus.[31]

Fishmeal is also fed to some factory-farmed animals, leading toxins to bioaccumulate in their flesh. Eating these animals therefore also poses a risk to human health.[32]

Parasites

Parasites are widespread in wild-caught fish. They are destroyed by thorough cooking, but eating raw or lightly-cooked fish can pose a threat to human health. One study carried out in Washington found that all wild-caught salmon tested carried parasites that could infect humans.[33] A survey of American gastroenterologists, quoted in a report by Public Health Ontario, found that parasite infections from fish frequently occur in the United States.[34]

Naturally Occurring Toxins

Some species of fish contain naturally occurring toxins used as a defense against predators.[35] Other fish eat algae that contain biotoxins, causing these toxins to accumulate in their flesh. This may cause serious poisoning when the fish are eaten by humans, or even death in rare cases.[36]

Diseases and Conditions

Allergies

Fish and shellfish both appear on the FDA's list of the top eight most common food allergens.[37] Symptoms include diarrhea, abdominal pain, and rhinitis. In rare cases, the allergic reaction can be life-threatening.[38]

Animal Protein Risks

All animal protein, including the protein found in fish, carries risks that are not associated with plant protein. A review by Dr. Sofia Ochoa cites 42 studies showing that animal protein:[39]

  • elevates hormone-insulin-like growth factor-1 (IGF-1), which stimulates cell division and growth in both healthy and cancer cells and "has been consistently associated with increased cancer risk, proliferation, and malignancy"
  • "results in us having higher circulating levels of trimethylamine N-oxide (TMAO)," which "injures the lining of our vessels, creates inflammation, and facilitates the formation of cholesterol plaques in our blood vessels"
  • causes the overproduction of the hormone fibroblast growth factor 23 (FGF23), which damages our blood vessels, can "lead to enlargement of the cardiac ventricle, and is associated with heart attacks, sudden death, and heart failure"
  • can result in the overabsorption of heme iron, causing the conversion of other oxidants into highly reactive free radicals that "can damage different cell structures like proteins, membranes, and DNA" (heme iron "has also been associated with many kinds of gastrointestinal cancers")
  • can result in a higher incidence of bone fractures because of animal protein's high concentrations of sulfur
  • contributes to atherosclerosis—plaques of cholesterol that accumulate in the lining of our vessels; this condition is far less common on a vegan diet because absorbable cholesterol is not found in plants

Meta

<-- fyi, I've decided to put meta before footnotes, and will be changing the other articles in time -->

This article was originally authored by Bethany Chester with contributions by Greg Fuller . The contents may have been edited since that time by others.


Footnotes

  1. ↑ “Estimated Numbers of Individuals in Annual Global Capture Tonnage (FAO) of Fish Species (2007 - 2016).” Accessed December 16, 2019. http://fishcount.org.uk/studydatascreens/2016/numbers-of-wild-fish-A0-2016.php.
  2. ↑ “Estimated Numbers of Individuals in Global Aquaculture Production (FAO) of Fish Species (2017).” Accessed December 16, 2019. http://fishcount.org.uk/studydatascreens2/2017/numbers-of-farmed-fish-A0-2017.php?sort2/full.
  3. ↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 Mood, Alison. “Worse Things Happen at Sea: The Welfare of Wild-Caught Fish .” fishcount.org.uk, 2010. Accessed December 16 2019. http://www.fishcount.org.uk/published/standard/fishcountfullrptSR.pdf.
  4. ↑ 4.0 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 Lines, J.A., and J. Spence. “Humane Harvesting and Slaughter of Farmed Fish: -EN- Humane Harvesting and Slaughter of Farmed Fish -FR- Le Respect Du Bien-Être Des Poissons Lors Des Prises et Des Opérations d’abattage -ES- Recolección y Sacrificio Incruentos de Peces de Cultivo.” Revue Scientifique et Technique de l’OIE 33, no. 1 (April 1, 2014): 255–64. Accessed December 16 2019. https://doi.org/10.20506/rst.33.1.2284.
  5. ↑ Consumer Reports “Labels.” Greener Choices (blog). Accessed July 6, 2019. http://greenerchoices.org/labels/
  6. ↑ Global Animal Partnership.” Open Philanthropy Project, March 26, 2016. https://www.openphilanthropy.org/focus/us-policy/farm-animal-welfare/global-animal-partnership-general-support
  7. ↑ Consumer Reports “Labels.” Greener Choices (blog). Accessed July 6, 2019. http://greenerchoices.org/labels/
  8. ↑ Global Animal Partnership.” Open Philanthropy Project, March 26, 2016. https://www.openphilanthropy.org/focus/us-policy/farm-animal-welfare/global-animal-partnership-general-support
  9. ↑ “Is Sustainable-Labeled Seafood Really Sustainable?” NPR.org, February 11, 2013. https://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable">https://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable
  10. ↑ Balcombe, Jonathan. What a Fish Knows: The Inner Lives of Our Underwater Cousins. Scientific American / Farrar, Straus and Giroux, 2016.
  11. ↑ needs primary source, perhaps it's from her book Do fish feel pain, found at fishpain.com
  12. ↑ Olsgard, Frode, Morten T. Schaanning, Stephen Widdicombe, Mike A. Kendall, and Melanie C. Austen. “Effects of Bottom Trawling on Ecosystem Functioning.” Journal of Experimental Marine Biology and Ecology 366, no. 1–2 (November 2008): 123–33. Accessed December 11, 2019. https://doi.org/10.1016/j.jembe.2008.07.036.
  13. ↑ “General Situation of World Fish Stocks.” United Nations Food and Agriculture Organization. Accessed December 11, 2019. http://www.fao.org/newsroom/common/ecg/1000505/en/stocks.pdf.
  14. ↑ Worm, B., E. B. Barbier, N. Beaumont, J. E. Duffy, C. Folke, B. S. Halpern, J. B. C. Jackson, et al. “Impacts of Biodiversity Loss on Ocean Ecosystem Services.” Science 314, no. 5800 (November 3, 2006): 787–90. Accessed December 11, 2019. https://doi.org/10.1126/science.1132294.
  15. ↑ 15.0 15.1 Fisheries, NOAA. “Bycatch | NOAA Fisheries.” NOAA, December 6, 2019. Accessed December 11 2019. https://www.fisheries.noaa.gov/topic/bycatch.
  16. ↑ Benaka, L.R., D. Bullock, A.L. Hoover, and N.A. Olsen (editors). U.S. National Bycatch Report First Edition Update 3. 2019. U.S. Dept. of Commerce, NOAA. NOAA Technical Memorandum NMFS-F/SPO-190. Accessed December 11 2019. https://www.fisheries.noaa.gov/webdam/download/87740881
  17. ↑ Burgess, M. G., S. Polasky, and D. Tilman. “Predicting Overfishing and Extinction Threats in Multispecies Fisheries.” Proceedings of the National Academy of Sciences 110, no. 40 (October 1, 2013): 15943–48. Accessed December 12 2019. https://doi.org/10.1073/pnas.1314472110.
  18. ↑ Harvey, Fiona. “Overfishing Causes Pacific Bluefin Tuna Numbers to Drop 96%.” The Guardian, January 9, 2013, sec. Environment. Accessed December 12 2019. https://www.theguardian.com/environment/2013/jan/09/overfishing-pacific-bluefin-tuna.
  19. ↑ “GHOST GEAR: THE ABANDONED FISHING NETS HAUNTING OUR OCEANS.” Greenpeace, November 2019. Accessed December 12, 2019. https://www.greenpeace.de/sites/www.greenpeace.de/files/publications/20190611-greenpeace-report-ghost-fishing-ghost-gear-deutsch.pdf.
  20. ↑ World Animal Protection International. “The Ghostly 600-Year-Old Predators Killing More than 100,000 Whales, Dolphins, Seals and Turtles a Year.” Accessed December 12, 2019. https://www.worldanimalprotection.org/news/ghostly-600-year-old-predators-killing-more-100000-whales-dolphins-seals-and-turtles-year.
  21. ↑ 21.0 21.1 Delgado, C.; Wada, N.; Rosegrant, M.W.; Meijer, S.; Ahmed, M. 2003. The future of fish: issues and trends to 2020. IFPRI Issue Brief 15. Washington, D.C. (USA): IFPRI. Accessed December 12 2019. https://cgspace.cgiar.org/bitstream/handle/10568/2039/TheFutureOfFish.pdf?sequence=1&isAllowed=y
  22. ↑ Frazer, L. Neil. “Sea-Cage Aquaculture, Sea Lice, and Declines of Wild Fish.” Conservation Biology 23, no. 3 (June 2009): 599–607. https://doi.org/10.1111/j.1523-1739.2008.01128.x.
  23. ↑ Morton, Alexandra, Richard Routledge, Stacey Hrushowy, Molly Kibenge, and Frederick Kibenge. “The Effect of Exposure to Farmed Salmon on Piscine Orthoreovirus Infection and Fitness in Wild Pacific Salmon in British Columbia, Canada.” Edited by Uwe Fischer. PLOS ONE 12, no. 12 (December 13, 2017): e0188793. https://doi.org/10.1371/journal.pone.0188793.
  24. ↑ Naylor, Rosamond L., Rebecca J. Goldburg, Jurgenne H. Primavera, Nils Kautsky, Malcolm C. M. Beveridge, Jason Clay, Carl Folke, Jane Lubchenco, Harold Mooney, and Max Troell. “Effect of Aquaculture on World Fish Supplies.” Nature 405, no. 6790 (June 2000): 1017–24. https://doi.org/10.1038/35016500.
  25. ↑ 25.0 25.1 25.2 Cui, Lili, Jing Ge, Yindi Zhu, Yuyi Yang, and Jun Wang. “Concentrations, Bioaccumulation, and Human Health Risk Assessment of Organochlorine Pesticides and Heavy Metals in Edible Fish from Wuhan, China.” Environmental Science and Pollution Research 22, no. 20 (October 2015): 15866–79. Accessed December 11 2019. https://doi.org/10.1007/s11356-015-4752-8.
  26. ↑ US Department of Commerce, National Oceanic and Atmospheric Administration. “What Are PCBs?” Accessed December 11, 2019. https://oceanservice.noaa.gov/facts/pcbs.html.
  27. ↑ Stemmler, Irene, and Gerhard Lammel. “Cycling of DDT in the Global Environment 1950–2002: World Ocean Returns the Pollutant.” Geophysical Research Letters 36, no. 24 (December 31, 2009): L24602. Accessed December 11 2019. https://doi.org/10.1029/2009GL041340.
  28. ↑ Beltran-Pedreros, Sandra, Jansen Zuanon, Rosseval Galdino Leite, José Reinaldo Pacheco Peleja, Alessandra Barros Mendonça, and Bruce Rider Forsberg. “Mercury Bioaccumulation in Fish of Commercial Importance from Different Trophic Categories in an Amazon Floodplain Lake.” Neotropical Ichthyology 9, no. 4 (2011): 901–8. Accessed December 11 2019. https://doi.org/10.1590/S1679-62252011000400022.
  29. ↑ Weaver, Kelly L., Priscilla Ivester, Joshua A. Chilton, Martha D. Wilson, Prativa Pandey, and Floyd H. Chilton. “The Content of Favorable and Unfavorable Polyunsaturated Fatty Acids Found in Commonly Eaten Fish.” Journal of the American Dietetic Association 108, no. 7 (July 2008): 1178–85. Accessed December 11 2019. https://doi.org/10.1016/j.jada.2008.04.023.
  30. ↑ Nair, Maheswari, K. V. Jayalakshmy, K. K. Balachandran, and T. Joseph. “Bioaccumulation of Toxic Metals by Fish in a Semi-Enclosed Tropical Ecosystem.” Environmental Forensics 7, no. 3 (September 2006): 197–206. Accessed December 11 2019. https://doi.org/10.1080/15275920600840438.
  31. ↑ Oken, Emily, and David Bellinger. “Fish Consumption, Methylmercury and Child Neurodevelopment.” Current Opinion in Pediatrics 20, no. 2 (April 2008): 178–83. Accessed December 11 2019. https://doi.org/10.1097/MOP.0b013e3282f5614c.
  32. ↑ Dórea, José G. “Persistent, Bioaccumulative and Toxic Substances in Fish: Human Health Considerations.” Science of The Total Environment 400, no. 1–3 (August 2008): 93–114. Accessed December 11, 2019. https://doi.org/10.1016/j.scitotenv.2008.06.017.
  33. ↑ Deardorff, Thomas L., and Michael L. Kent. “Prevalence of Larval Anisakis Simplex in Pen-Reared and Wild-Caught Salmon (Salmonidae) from Puget Sound, Washington.” Journal of Wildlife Diseases 25, no. 3 (July 1989): 416–19. Accessed December 12 2019. https://doi.org/10.7589/0090-3558-25.3.416.
  34. ↑ “Evidence Brief: Control of Parasites by Freezing in Fish for Raw Consumption.” Public Health Ontario, August 2017. Accessed December 12 2019. https://www.publichealthontario.ca/-/media/documents/eb-raw-fish-parasites.pdf?la=en.
  35. ↑ Haque, M Azizul, Q Tarikul Islam, and ARM Saifuddin Ekram. “Puffer Fish Poisoning.” TAJ: Journal of Teachers Association 21, no. 2 (January 1, 1970): 199–202. https://doi.org/10.3329/taj.v21i2.3806.
  36. ↑ Friedman, Melissa A., Lora E. Fleming, Mercedes Fernandez, Paul Bienfang, Kathleen Schrank, Robert Dickey, Marie-Yasmine Bottein, et al. “Ciguatera Fish Poisoning: Treatment, Prevention and Management.” Marine Drugs 6, no. 3 (September 2008): 456–79. https://doi.org/10.3390/md6030456.
  37. ↑ Nutrition, Center for Food Safety and Applied. “What You Need to Know about Food Allergies.” FDA, September 4, 2019. http://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-food-allergies.
  38. ↑ Kuehn, Annette, Ines Swoboda, Karthik Arumugam, Christiane Hilger, and François Hentges. “Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens.” Frontiers in Immunology 5 (2014). https://doi.org/10.3389/fimmu.2014.00179.
  39. ↑ Ochoa, MD, Sofia Pineda. “7 Ways Animal Protein Is Damaging Your Health.” Forks Over Knives, December 31, 2016. Accessed October 22, 2019. https://www.forksoverknives.com/animalproteindangers/.
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