Eat the Bait

Inspired from Patagonia Provisions

Most people are used to eating fish with names like tuna, swordfish, and snapper. These have been heavily fished in the oceans putting pressures on native populations to the point of threatening collapse in some cases. A side effect of eating these fish is the bioaccumulation of heavy metals in their flesh from them consuming other fish in their diet. Conventional wisdom now is to limit how much of this seafood product that you incorporate in your diet per week. That is, if you can afford the seafood in the first place.

What if there was a way that is more sustainable, healthier for your body, and low cost?

This is where "Eat the Bait" steps in.

Eating the fish that would be used to try and catch the big names fish provide all of these benefits.

Fish on ice

I am a big fan of sardines, anchovies, and herring. Yes I know two of them are the 'technically' the same thing but I am appreciating the size of the fish upon consumption.

I do wish I lived closer to the ocean, perhaps I could throw a net and capture some fish to my hearts content. I currently crack a tin from time to time.

Do you eat what others consider to be bait fish? Is it a bit too much 'ick' for you?

I'd love to hear your thoughts.

Well, for one thing, the bait fish you've mentioned are classed as 'oily' fish, so they probably have health benefits that aren't covered by bigger fish.  And they don't know they're used as bait, right?  Why should commercial considerations affect how they're perceived as food in their own right?  It's a bit like being swayed to buy a certain product due to heavy advertising campaigns, rather than considering things on their own merits, relative to what you need.  One example of this is that foodies were annoyed that the credit crunch made people start buying pig trotters because they're cheap, whereas gourmands had been enjoying them for ages as a delicacy.  You do you!

The two problems with 'bait fish' that prevents most as table fare is a lot of them don't have good taste (subjective) and difficulty to clean (small).  However you make good an excellent point that they are healthier with less accumulation.

Talapia are on the rise as table fare, if they are not farm raised or shipped in from China.  (raised with toxicity.)  As herbivores they don't accumulate as much metals.  They are large enough to clean and process.  Are viable and renewable in hydroponic systems with high conversions rates.

Fish 'stew' is a great way to incorporate bait fish into your diet.  Gumbo, Bouillabaisse, or whatever name one gives it has a fine culinary history in many cultures.  It uses all of the fish and can be seasoned in a variety of ways.  When fish comes in the house in whatever form, the scraps go into a pot for broth for the dogs at a minimum.  But I enjoy my gumbo, so the stock has to be shared.  

Jojo Cameron wrote:  One example of this is that foodies were annoyed that the credit crunch made people start buying pig trotters because they're cheap, whereas gourmands had been enjoying them for ages as a delicacy.

It reminds me of a historical food tidbit I learned about the Western USA gold rush. The miners started to eat fresh oysters at the start of the rush. It became so popular that they depleted the natural shoals to the point they had to start importing them! This is the era of the recipe "Hangtown Fry"

As Permies, I think people are more likely to know the benefits of things that are less-than-desirable from the mainstream. I feel conflicted wanting more people to indulge in the smaller fish because then I might get priced out! I'll have to enjoy my kipper snacks while I can.

Timothy Norton wrote:"

As Permies, I think people are more likely to know the benefits of things that are less-than-desirable from the mainstream. I feel conflicted wanting more people to indulge in the smaller fish because then I might get priced out! I'll have to enjoy my kipper snacks while I can.

The good news on that front is that it takes some sort of catastrophe or billions of dollars in advertising to make people change their habits en masse.  Your secret's safe with us.

We've always had a fair amount of of sardines in our diet - a cheap tasty supper was sardines in tomato sauce on toast. Out of a tin, take the backbone out, mash with quite a bit of vinegar and a little salt and pepper, grate a little cheddar cheese on top and melt under the grill....so yummy!
I love mackerel, are those a bait fish? Now we live close to the sea learning to fish is one of the skills I desire to learn. A traditional food here is whitebait. Occasionally it comes into the river and can be scooped out with buckets. It would have been dried and eaten whole. My husband not a fan though.

I remember being told about folks netting a small fish they called "Chad" to be salted in a brine for use in winter.   This was from near coastal areas, and from brackish (mostly) waters.

I like most all fish and I think I could learn to eat bait fish.  Maybe not fresh but if canned or pickled.

I have eaten crow many times in my life!!!   I'm willing to try eating bait.

Peace