Wild organic fish

There is only one source of certified organic wild fish, and that is the remote island of St Helena in the South Atlantic. This source was identified by Graig Farm Organics from 

To be certified, the fishing system must fulfil a number of criteria  

The St Helena range consists of steaks of yellowfin and albacore tuna and wahoo (a member of the Barracuda family), fillets of mackerel (a different species to the North Atlantic variety - smaller and less oily), grouper (with a white, flaky, cod-like appearance), bullseye (a delicate, fine-textured fish), lobster (or crawfish) tails, together with a range of smoked fish (hot- and cold-smoked yellowfin tuna, and cold-smoked wahoo). 

Special thanks are due to many who contributed to this chapter producers David Ursell, Graham Vallis and Cyrill Blackmore staff at Lloyd Maunder John Bailey, Clive Griffiths and Carolyn Batten. 

(1981) The Handbook of Organic Husbandry. Crowood Press, Ramsbury EEC (June 1991) EEC Council Regulation No. 2092/91. 

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Article 4 Definitions Products of hunting and fishing of wild animals/fish cannot be considered organic... 

Organic fish are divided into two groups - farmed and wild. The European organic standards only recognise farmed fish, and once these standards are introduced, wild fish will be relegated to the description of Soil Association Certified. 

Ecotoxicity Adverse effects observed in living organisms that typically inhabit the wild. The assessment focused on effects in aquatic organisms (fish, invertebrates, algae). 

Fish farming enables greater control of product quality, but there have been concerns about the levels of contaminants found in farmed products. Their sensory and nutritional quality can also not equal that of wild-caught fish. This important collection reviews potential negative safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book discusses contaminants, such as persistent organic pollutants and veterinary drug residues and methods for their reduction and control. The second part addresses important quahty issues, such as genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality. 

Felton, S.P., W. Ji, and S.B. Mathews. 1990. Selenium concentrations in coho salmon outmigrant smolts and returning adults a comparison of wild versus hatchery-reared fish. Dis. Aquat. Organ. 9 157-161. 

Gile et al. 1982 Wild et al. 1992). However, in some areas ofthe United States, fish consumption advisories have been issued based on elevated concentrations of PAHs found in locally caught fish or shellfish (see Section 5.6) (RT11993). Additional information is needed on levels of PAHs in aquatic organisms that are of concern for human health. 

Microcystins were detected in all of the wild fish and crustacean tissue that were sampled, with a maximum level of 103.3 (tg/kg (tolerable daily intake, TDl of 0.52 pg/kg/day) and 19% of animals were above the limit recommended for human consumption. World Health Organization (WHO) recommended that the maximum TDl for consumption of foods containing cyanobacterial toxins and microcystins is 0.04 pg/kg/day (Chorus and Bartram, 1999). 

Samuelsen OB, Lunestad BT, Husevag B, Hplleland T, Ervik A, Residues of oxolinic acid in wild fauna following medication in fish farms, Dis. Aquat. Organ. 1992 12 111-119. 

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