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Crown Prince Natural Skinless and Boneless Sardines in Pure Olive Oil -- 3.75 oz


Crown Prince Natural Skinless and Boneless Sardines in Pure Olive Oil
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Crown Prince Natural Skinless and Boneless Sardines in Pure Olive Oil -- 3.75 oz

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Crown Prince Natural Skinless and Boneless Sardines in Pure Olive Oil Description

  • Natural
  • Wild Caught
  • Non-GMO Project Verified
  • Friend Of The Sea
  • Kosher

Crown Prince Natural Skinless and Boneless Sardines are Sustainably Wild Caught from the Atlantic Ocean off the coast of Morocco. These Sardines are hand packed in Mediterranean olive oil.

  • Contains 1.740mg of Omega-3 Fatty Acids per Serving
  • Excellent Source of Vitamin D and Iron

Free Of
GMOs

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1 Can Drained (80 g)
Servings per Container: 1
Amount Per Serving% Daily Value
Calories200
Total Fat13 g17%
   Saturated Fat3 g15%
   Trans Fat0 g
Cholesterol30 mg10%
Sodium210 mg9%
Total Carbohydrate0 g0%
   Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein19 g
Vitamin D20%
Calcium4%
Iron20%
Potassium8%
Other Ingredients: Sardines, pure olive oil, salt.
Contains: Fish.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Should You Be Lured by Wild-Caught or Farm-Raised Fish?

When you’re reeling in fish as part of a healthy diet, your decision often boils down to ocean vs. Old MacDonald. On their scaly surface, there’s really no difference between wild-caught and farm-raised fish. Beneath the surface, however, wild-caught and farm-raised fish swim in different directions.

Should You Be Lured by Wild-Caught or Farm-Raised Fish?

According to Mary Ellen Camire, president of the Institute of Food Technologists, farm-raised means the fish were raised in tanks or enclosures, while wild-caught refers to fish caught using nets, hand lines, diver or traps. Beyond their sources, these two types of fish are different in terms of nutrition, although both do contain low levels of worrisome mercury.

Camire maintains that farm-raised and wild-caught are equally nutritious, as both types of fish get omega-3 fatty acids, a key nutrient, from algae, although in different ways. However, some experts draw a finer distinction between the two.

Tracie Hovey, director of “A Fishy Tale,” a documentary that’s critical of fish farming, says wild-caught fish are preferable to farm-raised. Wild-caught fish, she says, “are developing in ocean waters that are free of concentrated waste, free of growth hormones, and free of numerous other medicines and colorings that are used in farmed fisheries.”

Dr. Jack Wolfson, a cardiologist who wrote “The Paleo Cardiologist,” adds that levels of omega-6 fatty acids in farm-raised fish exceed those of wild-caught. These fats can lead to problems for people trying to strike a balance between bad omega-6 fatty acids and good omega-3 fatty acids, he says.

Furthermore, Wolfson says, farm-raised fish tend to contain less protein than their wild-caught counterparts. He attributes this to the fact that farm-raised fish are confined and, therefore, lack muscle development. By contrast, Wolfson says, wild-caught fish get more muscle-building “exercise” by swimming hundreds of miles during their lives.

On top of that, he says, vitamins and minerals in farm-raised fish are “synthetic and unnatural” because they come from farmer-supplied fishmeal, Meanwhile, Wolfson says, wild-caught fish contains “the nutrients as nature intended.”

Registered dietitian Joe Leech also raises concerns about farm-raised fish. He cites a scientific study released in 2004 that examined more than 700 salmon samples from around the world and found that average concentrations of PCBs (toxic chemicals linked to cancer) in the farm-raised variety were eight times higher than in the wild-caught version.

The Washington Post points out that the methodology behind the salmon study was called into question and that more recent research weighing the contaminant risks against the health benefits of omega-3s determined that every serving of salmon, wild-caught or farm-raised, “is a net positive.”

“If wild salmon is accessible to you and within your budget, then that’s a better option,” Leech says. “But farmed salmon is still very healthy, just slightly less healthy than wild salmon.”

In 2014, scientist Jim Fitzgerald, a sustainable seafood expert at the Environmental Defense Fund, told The New York Times that he recommends eating a mix of farm-raised and wild-caught seafood.

“You paint yourself into a corner if you say you don’t want to eat any farmed fish ever,” he told the Times. “It automatically removes 50 percent of the U.S. seafood supply from your choices.”

The Times mentions arctic char, rainbow trout and oysters as desirable options for farm-raised seafood, while praising Alaskan salmon, Atlantic mackerel and sardines in the wild-caught category.

The World Wildlife Fund says that at least in the salmon industry, fish farms are making significant strides. In 2013, the fund announced that companies representing more than two-thirds of global production of farm-raised salmon had agreed to meet certification standards of its Aquaculture Stewardship Council by 2020.

Philippe Toussaint, sustainable sourcing manager for European grocery chain Colruyt, says: “There is an increased demand for sustainable seafood, and it is important for retailers to provide consumers with choices. In parallel with wild fish products, we need aquaculture to meet the demand for seafood; however, it must be done responsibly.”

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