Fish and seafood are important food sources, popular worldwide. However, when it comes to Western countries, marine fish are more commonly found in popular dishes rather than freshwater fish. This reflects not only culinary preferences but also stems from historical, environmental, and cultural reasons.
Freshwater fish have long been an important part of the cuisine in many Asian countries, especially in China and Vietnam, where dishes like sour soup or steamed fish are very common on the dining table. However, when we look at the cuisines of European and American countries, we easily notice that freshwater fish do not hold the same significance as they do in Asia. On the contrary, these countries prefer marine fish, and consuming freshwater fish has become quite rare. What are the reasons behind this difference?
Dead fish floating on the water’s surface.
Water Pollution – The Main Reason for the Decline in Freshwater Fish Appeal
The first and perhaps the most significant reason that European and American countries rarely consume freshwater fish is the severe pollution of rivers and freshwater lakes. The industrial revolution brought immense progress to Western nations but also led to significant environmental consequences. During industrialization, factories in Europe and America discharged pollutants directly into rivers and lakes, severely contaminating the water in these areas. As a result, living organisms in these water sources, including freshwater fish, were poisoned or unable to survive, leading to a dramatic decline in both the quantity and quality of freshwater fish.
Today, although European and American countries have made numerous efforts to control pollution and restore the environment, the remnants of the industrial era still leave noticeable traces. The fishing and consumption of fish from polluted freshwater sources remain a significant concern, which is why people in these countries often steer clear of eating freshwater fish.
Severe pollution of rivers and lakes affects the quality of freshwater fish.
The Abundance of Marine Fish – The Preferred Choice of Westerners
Another factor contributing to the decline in popularity of freshwater fish in Western cuisine is the abundance and diversity of marine fish. European and American countries have long coastlines, bordering many oceans rich in seafood resources. Therefore, it is no surprise that marine fish have become the preferred choice for people here.
Marine fish have significant advantages over freshwater fish. The flesh of marine fish typically has fewer small bones, is easier to prepare, and lacks the muddy smell characteristic of freshwater fish. Furthermore, marine fish often have a stronger flavor owing to the presence of natural sea salt in their habitat. Europeans and Americans are familiar with simple yet effective cooking methods for marine fish, such as frying, grilling, or steaming, which help preserve the natural flavors of the fish.
A notable aspect of Western cuisine is the focus on maximizing the use of fish flesh. This contrasts with Asian cooking, where fish is used in its entirety, from head to tail, and dishes often involve complex preparation steps to remove bones and keep the fish flesh fresh.
Steamed fish with soy sauce – a beloved dish.
Eating Habits and Culinary Culture – The Differences in Approaching Freshwater Fish
In addition to environmental factors and supply issues, eating habits and culinary culture play a significant role in shaping how Europeans and Americans consume fish. While many other Asian countries consider eating freshwater fish an essential part of daily meals, in the West, freshwater fish have never held a significant place in their cuisine.
A prime example is the introduction of Asian carp in the United States. In the early 2000s, an organization in the U.S. released a large number of Asian carp into local rivers. Although this species was initially undervalued in China, in the U.S., Asian carp quickly became an “internet sensation.” Events such as the “Carp Eating Festival” in Chicago were organized to test whether this fish was truly delicious.
However, when Americans attempted to cook Asian carp, they discovered that the fish had many bones and required more complex cooking methods compared to the marine fish they were accustomed to. This made many people feel inconvenienced and uninterested in eating freshwater fish, especially when compared to the convenience of preparing marine fish.
Fishing on a river.
Freshwater Fish – The Mismatch in Western Cuisine
One of the biggest differences between Asian and Western cuisines is the approach to freshwater fish. While Asians often steam or braise freshwater fish to preserve the natural flavor and freshness of the fish flesh, Europeans and Americans tend to cook the fish completely. This leads to the loss of the distinctive flavors of freshwater fish, diminishing their appeal in the eyes of Westerners.
Additionally, the culture of keeping ornamental fish in Western countries also influences perceptions of freshwater fish. People here often keep cute freshwater fish in ponds at home. These species are typically not used for food but are kept for decoration, creating a significant difference from Asian practices, where freshwater fish are not only raised for consumption but also form an essential part of daily cuisine.
The culture of keeping ornamental fish also influences perceptions of freshwater fish.
Freshwater Fish and Its Future in Western Cuisine
Although freshwater fish are not popular in Western cuisine, this does not mean they are entirely forgotten. With the increasing awareness of environmental protection and the demand for sustainable development, freshwater fish are gradually becoming a potential option in Western dishes.
A prime example is that Asian carp is becoming a source of ingredients for pet food or fertilizer in the U.S. At the same time, some restaurants and chefs in Europe and America are experimenting with new recipes using freshwater fish, aiming to introduce unique and exotic flavors to diners.
However, for freshwater fish to truly become an important part of Western cuisine, a significant change in people’s attitudes towards this species is necessary. This requires not only creativity in cooking methods but also efforts to improve water quality and protect aquatic resources.
In the future, freshwater fish will become a more important part of cuisine.
The fact that European and American countries rarely consume freshwater fish is not simply due to culinary habits but is related to many complex factors such as environmental pollution, the abundance of marine fish, and the distinct culinary culture of each region. However, with the increasing awareness of environmental protection and the quest for sustainable food sources, freshwater fish may become a more significant part of Western cuisine in the future. But for this to happen, a major shift in people’s perceptions and approaches to this species is required.
