September 8, 2026 — Shelly Marie Redmond, a Shreveport dietitian, says one of her first priorities with clients is to get seafood into their meal plans.
“Fish can add so much to our well-being,” she said. “It’s rich in protein, which can help us lose weight, but it also is full of healthy omega-3 fats that protect our hearts and decrease inflammation.”
But not all of this underwater bounty is created equal when it comes to health. In particular, the debate over wild-caught seafood vs. farm-raised seafood can become complicated, balancing concerns around nutrition, contamination, overfishing and environmental degradation.
Dana Honn, chef-owner of New Orleans-based restaurants Nikkei Izakaya and Tempero’s Kitchen as well as founder of the Tropical Foodways Institute and the Louisiana Shrimp Festival, says that creating hard and fast rules between wild-caught and farm-raised seafood is not easy.