At least it aint' Chilean SeaBass

Tilapia and a couple other aquaculture species getting slammed.

The Content of Favorable and Unfavorable Polyunsaturated Fatty Acids Found in Commonly Eaten Fish
Volume 108, Issue 7, Pages 1178-1185 (July 2008) of the Journal of American Dietetic Association

Abstract

Changes in diet during the past century have caused a marked increase in consumption of saturated fatty acids and n-6 polyunsaturated fatty acids (PUFAs) with a concomitant decrease in the intake of n-3 PUFAs. Increased fish consumption has been shown to be the only realistic way to increase dietary quantities of beneficial long-chain n-3 PUFAs such as eicosapentaenoic acid and docosahexaenoic acid and re-establish more balanced n-6:n-3 ratios in the diets of human beings. Our objective in this research was to characterize some of the relevant fatty acid chemistry of commonly consumed fish, with a particular focus on the four most commonly consumed farmed fish. To do this, 30 commonly consumed farmed and wild fish were collected from supermarkets and wholesalers throughout the United States. Fatty acid composition of samples from these fish was determined using gas chromatography. The 30 samples studied contained n-3 PUFAs ranging from fish having almost undetectable levels to fish having nearly 4.0 g n-3 PUFA per 100 g fish. The four most commonly farmed fish, Atlantic salmon, trout, tilapia, and catfish, were more closely examined. This analysis revealed that trout and Atlantic salmon contained relatively high concentrations of n-3 PUFA, low n-6:n-3 ratios, and favorable saturated fatty acid plus monounsaturated fatty acid to PUFA ratios. In contrast, tilapia (the fastest growing and most widely farmed fish) and catfish have much lower concentrations of n-3 PUFA, very high ratios of long chain n-6 to long chain n-3 PUFAs, and high saturated fatty acid plus monounsaturated fatty acid to PUFA ratios. Taken together, these data reveal that marked changes in the fishing industry during the past decade have produced widely eaten fish that have fatty acid characteristics that are generally accepted to be inflammatory by the health care community.
Article Outline

Materials and Methods

Seafood Sources
Study Design
Fatty Acid Methyl Esters Analysis of Fish Samples
Gas Chromatography–Flame Ionization Detection Conditions
Statistical Analysis

Results

n-3 PUFA
Category 1 Fish
Category 2 Fish
Category 3 Fish
Farmed Fish Comparisons

Discussion

Concerns Regarding Dietary Arachidonic Acid
Concerns Regarding the Use of Nutrition Databases to Assess Risk
Metabolism of Cellular and Tissue Arachidonic Acid and EPA
How Did We Get Here?
Can Tilapia Offer Public Health Benefits or Harm?

Acknowledgements
References
Vitae

And the race is on for GM tilapia.  Maybe they can improve the flavor too...

I just like saying "poohfah"

The legend for the first figure reads "For all fish, (n=1), except: mahi mahi, cod, halibut, sockeye salmon (n=2); farmed tilapia (n=11); farmed catfish (n=8); farmed Atlantic salmon (n=16); and farmed trout (n=7)".

Thus for most of the species measured they are basing their conclusions on data obtained from just one or maybe two fish. That's not very good science.