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A perfectly seared fish fillet can look like the healthiest choice on the menu. It’s often promoted as lean, nutritious, and packed with heart-friendly nutrients. Yet what diners don’t see is the story behind many popular seafood dishes. Some species contain high levels of mercury, while others come from fisheries struggling with overfishing or farms that rely heavily on antibiotics. Environmental damage, habitat loss, and questionable labor practices can also be hidden behind an attractive presentation.<\/p>\n
Most restaurant menus reveal very little about where seafood comes from or how it was produced. Without realizing it, consumers may be supporting practices that affect both human health and marine ecosystems. While no single meal determines the future of the oceans, every purchasing decision influences demand. The surprising part is that avoiding just a handful of commonly served seafood species can make a much bigger difference than many people imagine…<\/p>\n
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