Posts
By Lester M. Crawford, DVM, PhD
March 2004
Americans receive a lot of conflicting or confusing messages these days about the foods they eat. The simple fact is, from labeling claims to direct-to-consumer advertising to reports of new scientific studies, there’s more information out there on food products and dietary choices than ever before. For the most part, this information raises awareness and offers valuable scientific insights to help consumers eat wisely and improve their health. But these same scientific data and information are often limited and/or highlight potential new health risks, thus presenting difficult questions for consumers trying to design safe, wholesome and nutritious diets for themselves and for their families.
Recently, consumers have been bombarded by such confusing messages surrounding the consumption of fish. Given the focused media attention on some contaminants in fish and their potential health implications, consumers may be wondering about consuming fish as part of their diets. In light of this confusing barrage of information, it is important to set the record straight and to let all Americans know that fish continues to represent an important part of a balanced diet.
Last December FDA and EPA presented to FDA’s Foods Advisory Committee a joint draft advisory for pregnant women, nursing mothers, women who may become pregnant, and young children concerning the need to minimize their exposure to mercury resulting from the consumption of certain fish and shellfish. . The basic gist of this consumer advisory was that high levels of methylmercury in the bloodstream of a fetus or young child can cause adverse effects on the developing nervous system of the child. It is important to acknowledge such potential health risks. However, thanks to the latest science, we know more than ever about how to manage these risks, and FDA and EPA are working closer than ever to address such contaminants and protect the public health.
The updated advisory we are issuing today on methylmercury marks a whole new level of collaboration between the two agencies – it is the first time FDA and EPA have combined our advice into a single uniform advisory. (Previously FDA issued an advisory on consumption of commercially caught fish, while EPA issued advice on recreationally caught fish.) Thanks to this joint effort, we are outlining a clear set of guidelines to help Americans continue to consume and enjoy the health benefits of fish while lowering the risk of any harmful effects of mercury, and we are setting the stage for even further collaboration in the time ahead.
Americans can be confident in the safety of the food supply because of the scientific expertise and diligence of the FDA and EPA working to promote the public health. FDA and EPA scientists are world leaders in the scientific investigation, toxicology and health impact of chemical contaminants in the food supply and in the environment, and our two agencies routinely assess and take steps to ensure that the foods Americans consume are nutritious, wholesome, and safe. This includes working together to provide uniform and consistent advice to consumers on the benefits of eating fish, and advice to consumers on how to select fish to maximize its benefits.
And the fact is that the nutritional benefits of consuming fish are substantial. Fish are proven to offer multiple nutritional benefits – they are high in protein, low in saturated fat and they contain many other nutrients that are important for proper growth and development. As EPA and FDA have advised, it is in fact prudent for pregnant women, nursing mothers, women who may become pregnant, and young children to continue eating fish – but simply to avoid those fish that are higher in mercury.
Fish is an integral part of every consumer’s balanced diet. As with any food or health product, there are risks to consumption, but thanks to better scientific information and various public health and safety initiatives by the federal government, Americans can and should feel comfortable consuming fish, and they should know that the U.S. food supply remains one of the safest in the world.
Dr. Lester Crawford is Acting Commissioner of the U.S. Food and Drug Administration.
8/14/08
How to Protect Your Health While Eating Fish
To reduce the amount of chemical contaminants in all fish you catch, you should:
Gut the fish.
Remove the belly flap, skin, and dark meat of your fish prior to eating (see figure in the next column). If PCBs or similar chemicals are present, they will be concentrated in these fatty portions of the fish.
Broil, grill, or bake your fish on a rack so that fat (which is where chemicals like PCBs concentrate) can drip away from your dinner.
Avoid using batter or breading when cooking the fish, because they hold fat drippings, which may contain the chemicals of concern.
Eat smaller fish, as long as they are within the legal size limit. Larger fish have lived longer than smaller fish and will therefore contain more chemicals.
Vary the kinds of fish you eat. Contaminants tend to build up in predators and bottom feeding fish.
The advisory recommendations are based on evenly spaced (e.g. 4 meals per month) consumption patterns over time. This does not mean that you can safely consume a higher number of meals in one month if you only catch and eat fish 4 months out of the year. If you are a seasonal angler (e.g. summer), freeze a portion of your catch for consumption at a later date to reduce the amount of chemicals consumed over a specific time period.
The consumption recommendations are for total allowable consumption in a month. It is not on a “per fish species basis”.
Example:
Channel Catfish – 2/month
White Perch – 4 month
This means that you can either eat 2 catfish meals OR 4 white perch meals OR a combination (1 catfish meal and 2 white perch meals).
You SHOULD NOT eat 2 catfish meals AND 4 white perch meals.
Note: Mercury binds to the edible muscle (fillet meat) of the fish. You cannot reduce your exposure to mercury through preparation or cooking modifications.
When consuming crabs caught in areas with an existing fish advisory, you can minimize your exposure to contaminants by discarding the “mustard” (otherwise known as green gland or hepatopancreas) of the crab.
Source: Maryland Department of the Environment
8/12/08
Nutrition and Health
Why should I eat more fish and seafood?
There are a variety of delicious reasons to make fish and shellfish, a regular part of your diet. Fish and shellfish are excellent sources of high quality protein, beneficial oils and many important vitamins and minerals. An average serving of fish or other seafood (approximately 5 ounces cooked fish) provides 50-60 percent of an adult's daily protein needs and only 200 calories.
All seafood is low in fat - less than 5% fat - and nearly all seafood is low in cholesterol. Although shrimp is higher in cholesterol than most types of fish and shellfish, it is still lower in saturated fat and total fat than most meats and poultry.
Based on a number of studies, the American Heart Association suggests we enjoy at least 2 servings of baked or grilled fish each week, especially oily fish because they contain Omega 3 fatty acids. Fish that are high in omega-3 fatty acids include: salmon, mackerel, lake trout, herring, sardines, and albacore tuna.
Oily fish are also among the best dietary sources for naturally occurring Vitamin D. Vitamin D is important for absorption of calcium. Both Calcium and Vitamin D are the nutrients essential for strong bones.
Seafood is also an excellent source of minerals including: iodine, which is critical to thyroid gland functioning and metabolism; iron is crucial for red cell formation; zinc, for wound healing and sexual function; and niacin -vital for a healthy skin and metabolism. Oysters, scallops, clams and mussels are also terrific sources of iron and zinc. Oysters and mussels have nearly three times as much iron as most meats and oysters are one of the best food sources of zinc.
What are Omega 3- Fatty Acids and why are they beneficial?
Omega-3 fatty acids are the highly unsaturated fatty acids commonly found in fish oils. Omega-3 fatty acids are found in all types of seafood. The richest sources of Omega-3 fatty acids are ocean fish, such as salmon, tuna and mackerel. Omega -3s can inhibit blood clotting and improve blood flow. They relax our arteries, help keep them from becoming clogged with plaque, and improve blood circulation in the heart. They also lower the circulating levels of blood fats and blood pressure and thus reduce the likelihood of heart attacks.
Are omega-3s destroyed with cooking and storage?
Freezing seafoods -- as well as cooking with methods like baking, broiling, and steaming -- causes minimal omega-3 losses. But deep frying, with its very high temperatures, could destroy some omega-3s and also add high levels of total fat to your meal. The best way to preserve omega-3s and keep down your total fat intake is to use low-fat cooking methods such as baking, broiling, poaching, steaming, stir-frying, grilling, and sautéing in little or no fat -- and remember to only cook until the point of doneness.
What do women and caregivers need to know about mercury and seafood?
The following statement is from the Environmental Protection Agency and the Food & Drug Administration's Center for Food Safety & Applied Nutrition from the FDA's Home page.
2004 EPA and FDA Advice For:
Women Who Might Become Pregnant
Women Who are Pregnant
Nursing Mothers
Young Children
Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. So, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.
However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.
By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.
Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
Some of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, catfish, Ocean Perch, flounder, clams, scallops, Hake, and oysters.
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week. Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
More Frequently Asked Questions about Mercury in Fish and Shellfish:
"What is mercury and methylmercury?"
Mercury occurs naturally in the environment and can also be released into the air through industrial pollution. Mercury falls from the air and can accumulate in streams and oceans and is turned into methylmercury in the water. It is this type of mercury that can be harmful to your unborn baby and young child. Fish absorb the methylmercury as they feed in these waters and so it builds up in them. It builds up more in some types of fish and shellfish than others, depending on what the fish eat, which is why the levels vary.
"I'm a woman who could have children but I'm not pregnant - so why should I be concerned about methylmercury?"
If you regularly eat types of fish that are high in methylmercury, it can accumulate in your blood stream over time. Methylmercury is removed from the body naturally, but it may take over a year for the levels to drop significantly. Thus, it may be present in a woman even before she becomes pregnant. This is the reason why women who are trying to become pregnant should also avoid eating certain types of fish.
"Is there methylmercury in all fish and shellfish?"
Nearly all fish and shellfish contain traces of methylmercury. However, larger fish that have lived longer have the highest levels of methylmercury because they've had more time to accumulate it. These large fish (swordfish, shark, king mackerel and tilefish) pose the greatest risk. Other types of fish and shellfish may be eaten in the amounts recommended by FDA and EPA.
"I don't see the fish I eat in the advisory. What should I do?"
If you want more information about the levels in the various types of fish you eat, see the FDA food safety website www.cfsan.fda.gov/~frf/sea-mehg.html or the EPA website at www.epa.gov/ost/fish.
"What about fish sticks and fast food sandwiches?"
Fish sticks and "fast-food" sandwiches are commonly made from fish that are low in mercury.
"The advice about canned tuna is in the advisory, but what's the advice about tuna steaks?"
Because tuna steak generally contains higher levels of mercury than canned light tuna, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of tuna steak per week.
"What if I eat more than the recommended amount of fish and shellfish in a week?"
One week's consumption of fish does not change the level of methylmercury in the body much at all. If you eat a lot of fish one week, you can cut back for the next week or two. Just make sure you average the recommended amount per week.
"Where do I get information about the safety of fish caught recreationally by family or friends?"
Before you go fishing, check your Fishing Regulations Booklet for information about recreationally caught fish. You can also contact your local health department for information about local advisories. You need to check local advisories because some kinds of fish and shellfish caught in your local waters may have higher or much lower than average levels of mercury. This depends on the levels of mercury in the water in which the fish are caught. Those fish with much lower levels may be eaten more frequently and in larger amounts.
For further information about the risks of mercury in fish and shellfish call the U.S. Food and Drug Administration's food information line toll-free at 1-888-SAFEFOOD or visit FDA's Food Safety website www.cfsan.fda.gov/seafood1.html
For further information about the safety of locally caught fish and shellfish, visit the Environmental Protection Agency's Fish Advisory website www.epa.gov/ost/fish or contact your State or Local Health Department. A list of state or local health department contacts is available at www.epa.gov/ost/fish. Click on Federal, State, and Tribal Contacts. For information on EPA's actions to control mercury, visit EPA's mercury website at www.epa.gov/mercury.
This document is available on the web at http://www.cfsan.fda.gov/~dms/admehg3.html.
There are a variety of delicious reasons to make fish and shellfish, a regular part of your diet. Fish and shellfish are excellent sources of high quality protein, beneficial oils and many important vitamins and minerals. An average serving of fish or other seafood (approximately 5 ounces cooked fish) provides 50-60 percent of an adult's daily protein needs and only 200 calories.
All seafood is low in fat - less than 5% fat - and nearly all seafood is low in cholesterol. Although shrimp is higher in cholesterol than most types of fish and shellfish, it is still lower in saturated fat and total fat than most meats and poultry.
Based on a number of studies, the American Heart Association suggests we enjoy at least 2 servings of baked or grilled fish each week, especially oily fish because they contain Omega 3 fatty acids. Fish that are high in omega-3 fatty acids include: salmon, mackerel, lake trout, herring, sardines, and albacore tuna.
Oily fish are also among the best dietary sources for naturally occurring Vitamin D. Vitamin D is important for absorption of calcium. Both Calcium and Vitamin D are the nutrients essential for strong bones.
Seafood is also an excellent source of minerals including: iodine, which is critical to thyroid gland functioning and metabolism; iron is crucial for red cell formation; zinc, for wound healing and sexual function; and niacin -vital for a healthy skin and metabolism. Oysters, scallops, clams and mussels are also terrific sources of iron and zinc. Oysters and mussels have nearly three times as much iron as most meats and oysters are one of the best food sources of zinc.
What are Omega 3- Fatty Acids and why are they beneficial?
Omega-3 fatty acids are the highly unsaturated fatty acids commonly found in fish oils. Omega-3 fatty acids are found in all types of seafood. The richest sources of Omega-3 fatty acids are ocean fish, such as salmon, tuna and mackerel. Omega -3s can inhibit blood clotting and improve blood flow. They relax our arteries, help keep them from becoming clogged with plaque, and improve blood circulation in the heart. They also lower the circulating levels of blood fats and blood pressure and thus reduce the likelihood of heart attacks.
Are omega-3s destroyed with cooking and storage?
Freezing seafoods -- as well as cooking with methods like baking, broiling, and steaming -- causes minimal omega-3 losses. But deep frying, with its very high temperatures, could destroy some omega-3s and also add high levels of total fat to your meal. The best way to preserve omega-3s and keep down your total fat intake is to use low-fat cooking methods such as baking, broiling, poaching, steaming, stir-frying, grilling, and sautéing in little or no fat -- and remember to only cook until the point of doneness.
What do women and caregivers need to know about mercury and seafood?
The following statement is from the Environmental Protection Agency and the Food & Drug Administration's Center for Food Safety & Applied Nutrition from the FDA's Home page.
2004 EPA and FDA Advice For:
Women Who Might Become Pregnant
Women Who are Pregnant
Nursing Mothers
Young Children
Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. So, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.
However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.
By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.
Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
Some of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, catfish, Ocean Perch, flounder, clams, scallops, Hake, and oysters.
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week. Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
More Frequently Asked Questions about Mercury in Fish and Shellfish:
"What is mercury and methylmercury?"
Mercury occurs naturally in the environment and can also be released into the air through industrial pollution. Mercury falls from the air and can accumulate in streams and oceans and is turned into methylmercury in the water. It is this type of mercury that can be harmful to your unborn baby and young child. Fish absorb the methylmercury as they feed in these waters and so it builds up in them. It builds up more in some types of fish and shellfish than others, depending on what the fish eat, which is why the levels vary.
"I'm a woman who could have children but I'm not pregnant - so why should I be concerned about methylmercury?"
If you regularly eat types of fish that are high in methylmercury, it can accumulate in your blood stream over time. Methylmercury is removed from the body naturally, but it may take over a year for the levels to drop significantly. Thus, it may be present in a woman even before she becomes pregnant. This is the reason why women who are trying to become pregnant should also avoid eating certain types of fish.
"Is there methylmercury in all fish and shellfish?"
Nearly all fish and shellfish contain traces of methylmercury. However, larger fish that have lived longer have the highest levels of methylmercury because they've had more time to accumulate it. These large fish (swordfish, shark, king mackerel and tilefish) pose the greatest risk. Other types of fish and shellfish may be eaten in the amounts recommended by FDA and EPA.
"I don't see the fish I eat in the advisory. What should I do?"
If you want more information about the levels in the various types of fish you eat, see the FDA food safety website www.cfsan.fda.gov/~frf/sea-mehg.html or the EPA website at www.epa.gov/ost/fish.
"What about fish sticks and fast food sandwiches?"
Fish sticks and "fast-food" sandwiches are commonly made from fish that are low in mercury.
"The advice about canned tuna is in the advisory, but what's the advice about tuna steaks?"
Because tuna steak generally contains higher levels of mercury than canned light tuna, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of tuna steak per week.
"What if I eat more than the recommended amount of fish and shellfish in a week?"
One week's consumption of fish does not change the level of methylmercury in the body much at all. If you eat a lot of fish one week, you can cut back for the next week or two. Just make sure you average the recommended amount per week.
"Where do I get information about the safety of fish caught recreationally by family or friends?"
Before you go fishing, check your Fishing Regulations Booklet for information about recreationally caught fish. You can also contact your local health department for information about local advisories. You need to check local advisories because some kinds of fish and shellfish caught in your local waters may have higher or much lower than average levels of mercury. This depends on the levels of mercury in the water in which the fish are caught. Those fish with much lower levels may be eaten more frequently and in larger amounts.
For further information about the risks of mercury in fish and shellfish call the U.S. Food and Drug Administration's food information line toll-free at 1-888-SAFEFOOD or visit FDA's Food Safety website www.cfsan.fda.gov/seafood1.html
For further information about the safety of locally caught fish and shellfish, visit the Environmental Protection Agency's Fish Advisory website www.epa.gov/ost/fish or contact your State or Local Health Department. A list of state or local health department contacts is available at www.epa.gov/ost/fish. Click on Federal, State, and Tribal Contacts. For information on EPA's actions to control mercury, visit EPA's mercury website at www.epa.gov/mercury.
This document is available on the web at http://www.cfsan.fda.gov/~dms/admehg3.html.
Seafood Consumption Declines Slightly in 2007
The average American ate 16.3 pounds of fish and shellfish in 2007, a one percent decline from the 2006 consumption figures of 16.5 pounds, according to a NOAA’s Fisheries Service study.
Americans consumed a total of 4.908 billion pounds of seafood in 2007, slightly less than the 4.944 billion pounds in 2006. The U.S. continues to be ranked the third largest consumer of fish and shellfish, behind China and Japan.
Shrimp remained the top choice for seafood in the United States at 4.1 pounds per person, a slight decline of 0.3 pounds from 2006. Of the total of 16.3 pounds consumed per person, Americans ate 12.1 pounds of fresh and frozen finfish and shellfish, down 0.2 pounds from 2006. Canned seafood, primarily canned tuna, remained at 3.9 pounds per person. Americans consumed five pounds of fillets and steaks, down 0.2 pounds from 2006. These include Alaskan pollock, salmon, flounders, and cods. The remaining 0.3 pounds is cured seafood such as smoked salmon and dried cod.
The nation imports about 84 percent of its seafood, a steadily increasing proportion. Imports accounted for only 63 percent of U.S. seafood just a decade ago.
“While NOAA works to end overfishing and rebuild wild fish stocks, the U.S. also needs more sustainable domestic aquaculture to help meet consumer demand for healthy seafood and narrow the foreign trade gap,” said Jim Balsiger, acting NOAA assistant administrator for NOAA’s Fisheries Service. “The National Offshore Aquaculture Act of 2007, pending before Congress, would provide a clear permitting process for businesses and individuals to develop safe, sustainable aquaculture in U.S. federal waters.”
At least half of the seafood imported to the U.S. is farmed. Aquaculture production in the rest of the world has expanded dramatically in the last 30 years and now supplies half of the world seafood demand, according to the United Nations Food and Agriculture Organization.
America’s aquaculture industry, though vibrant and diverse, currently meets only 5 to 7 percent of U.S. demand for seafood. Most of that is catfish. Marine products such as U.S. farmed oysters, clams, mussels and salmon supplies 1.5 percent of American seafood demand.
“Expanding U.S. aquaculture would provide consumers with more affordable, locally and regionally produced, safe and healthy seafood,” said Balsiger. “The development of domestic aquaculture will complement our wild fisheries and help revitalize waterfront economies.”
NOAA’s Fisheries Service has been calculating the nation’s seafood consumption rates since 1910 to keep consumers and the industry informed about trends in seafood consumption and trade. The information is published every year in NOAA’s Fisheries Service annual report, Fisheries of the United States, which will be released Friday. The report will be posted on the Web.
The National Oceanic and Atmospheric Administration, an agency of the U.S. Commerce Department, is dedicated to enhancing economic security and national safety through the prediction and research of weather and climate-related events and information service delivery for transportation, and by providing environmental stewardship of our nation's coastal and marine resources. Through the emerging Global Earth Observation System of Systems (GEOSS), NOAA is working with its federal partners, more than 70 countries and the European Commission to develop a global monitoring network that is as integrated as the planet it observes, predicts and protects.
U.S. Annual Per Capita Consumption of Fish and Shellfish
Pounds of Edible Meat
Year Fresh/Frozen Canned Cured Total
2003 11.4 4.6 0.3 16.3
2004 11.8 4.5 0.3 16.6
2005 11.6 4.3 0.3 16.2
2006 12.3 3.9 0.3 16.5
2007 12.1 3.9 0.3 16.3
U.S. Annual Per Capita Consumption of Canned Fishery Products
Pounds of Edible Meat
Year Salmon Sardines Tuna Shellfish Other Total
2003 0.4 0.1 3.4 0.4 0.3 4.6
2004 0.3 0.1 3.1 0.4 0.3 4.5
2005 0.4 0.1 3.1 0.4 0.3 4.3
2006 0.2 0.2 2.9 0.4 0.2 3.9
2007 0.3 0.2 2.7 0.4 0.3 3.9
U.S. Annual Per Capita Consumption of Certain Fishery Items
Pounds of Edible Meat
Year Fillets/Steaks Sticks/ Portions Shrimp
2003 4.3 0.7 4.0
2004 4.6 0.7 4.2
2005 5.0 0.9 4.1
2006 5.2 0.9 4.4
2007 5.0 0.9 4.1
Americans consumed a total of 4.908 billion pounds of seafood in 2007, slightly less than the 4.944 billion pounds in 2006. The U.S. continues to be ranked the third largest consumer of fish and shellfish, behind China and Japan.
Shrimp remained the top choice for seafood in the United States at 4.1 pounds per person, a slight decline of 0.3 pounds from 2006. Of the total of 16.3 pounds consumed per person, Americans ate 12.1 pounds of fresh and frozen finfish and shellfish, down 0.2 pounds from 2006. Canned seafood, primarily canned tuna, remained at 3.9 pounds per person. Americans consumed five pounds of fillets and steaks, down 0.2 pounds from 2006. These include Alaskan pollock, salmon, flounders, and cods. The remaining 0.3 pounds is cured seafood such as smoked salmon and dried cod.
The nation imports about 84 percent of its seafood, a steadily increasing proportion. Imports accounted for only 63 percent of U.S. seafood just a decade ago.
“While NOAA works to end overfishing and rebuild wild fish stocks, the U.S. also needs more sustainable domestic aquaculture to help meet consumer demand for healthy seafood and narrow the foreign trade gap,” said Jim Balsiger, acting NOAA assistant administrator for NOAA’s Fisheries Service. “The National Offshore Aquaculture Act of 2007, pending before Congress, would provide a clear permitting process for businesses and individuals to develop safe, sustainable aquaculture in U.S. federal waters.”
At least half of the seafood imported to the U.S. is farmed. Aquaculture production in the rest of the world has expanded dramatically in the last 30 years and now supplies half of the world seafood demand, according to the United Nations Food and Agriculture Organization.
America’s aquaculture industry, though vibrant and diverse, currently meets only 5 to 7 percent of U.S. demand for seafood. Most of that is catfish. Marine products such as U.S. farmed oysters, clams, mussels and salmon supplies 1.5 percent of American seafood demand.
“Expanding U.S. aquaculture would provide consumers with more affordable, locally and regionally produced, safe and healthy seafood,” said Balsiger. “The development of domestic aquaculture will complement our wild fisheries and help revitalize waterfront economies.”
NOAA’s Fisheries Service has been calculating the nation’s seafood consumption rates since 1910 to keep consumers and the industry informed about trends in seafood consumption and trade. The information is published every year in NOAA’s Fisheries Service annual report, Fisheries of the United States, which will be released Friday. The report will be posted on the Web.
The National Oceanic and Atmospheric Administration, an agency of the U.S. Commerce Department, is dedicated to enhancing economic security and national safety through the prediction and research of weather and climate-related events and information service delivery for transportation, and by providing environmental stewardship of our nation's coastal and marine resources. Through the emerging Global Earth Observation System of Systems (GEOSS), NOAA is working with its federal partners, more than 70 countries and the European Commission to develop a global monitoring network that is as integrated as the planet it observes, predicts and protects.
U.S. Annual Per Capita Consumption of Fish and Shellfish
Pounds of Edible Meat
Year Fresh/Frozen Canned Cured Total
2003 11.4 4.6 0.3 16.3
2004 11.8 4.5 0.3 16.6
2005 11.6 4.3 0.3 16.2
2006 12.3 3.9 0.3 16.5
2007 12.1 3.9 0.3 16.3
U.S. Annual Per Capita Consumption of Canned Fishery Products
Pounds of Edible Meat
Year Salmon Sardines Tuna Shellfish Other Total
2003 0.4 0.1 3.4 0.4 0.3 4.6
2004 0.3 0.1 3.1 0.4 0.3 4.5
2005 0.4 0.1 3.1 0.4 0.3 4.3
2006 0.2 0.2 2.9 0.4 0.2 3.9
2007 0.3 0.2 2.7 0.4 0.3 3.9
U.S. Annual Per Capita Consumption of Certain Fishery Items
Pounds of Edible Meat
Year Fillets/Steaks Sticks/ Portions Shrimp
2003 4.3 0.7 4.0
2004 4.6 0.7 4.2
2005 5.0 0.9 4.1
2006 5.2 0.9 4.4
2007 5.0 0.9 4.1
Report: Number of Blue Crabs in Bay Remains Below Long-Term Average
The Chesapeake Bay’s blue crab population remained below the long-term average in 2007, according to a report approved by the NOAA-chaired Fisheries Steering Committee. The population of spawning-age blue crabs in the Chesapeake Bay in 2007-08was 120 million, down from 143 million in 2006-07. The interim target population for spawning-age crabs is 200 million.
“The science provided by the Blue Crab Advisory Report is critical as state resource
managers make decisions regarding the blue crab fishery,” said Peyton Robertson, director of the NOAA Chesapeake Bay Office. “This consistent and continued cooperative assessment by the bay jurisdictions, supported by a multiagency team of expert analysts, establishes a sound basis for making decisions that will determine the future of the crab population.”
The 2008 Chesapeake Bay Blue Crab Advisory Report, developed by the Chesapeake
Bay Stock Assessment Committee, is based primarily on data collected by the 2007-08 baywide winter dredge survey, the most comprehensive and statistically robust annual blue crab survey conducted in the bay. The data also show:
• The abundance of crabs over five inches remained lower than historical levels.
• The number of juvenile blue crabs entering the population increased slightly from the
previous year, but remained well below the average.
• The abundance of mature females, or spawning potential, was also found to be below
average.
The 2007 bay-wide harvest of 43.5 million pounds was the lowest recorded since 1945.
Based on the historical relationship between crab population and the following year’s harvest, the 2008 harvest was expected to remove approximately 67 percent of the bay’s adult crab
population. These harvest levels are higher than a healthy crab population can sustain. New regulations were implemented by Maryland, Virginia, and the Potomac River Fisheries Commission in 2008 that are primarily designed to reduce fishing pressure on female crabs. These changes are expected to reduce the amount of crabs taken to near the target level. The Chesapeake Bay Stock Assessment Committee includes fisheries scientists from universities, NOAA’s National Marine Fisheries Service and the states of Maryland and Virginia.
The Fisheries Steering Committee works with the various Bay management jurisdictions and is a forum where fisheries management agencies communicate and coordinate decisions across management boundaries.
The NOAA Chesapeake Bay Office focuses NOAA’s capabilities in science, service, and
stewardship to protect and restore the Chesapeake Bay. NOAA understands and predicts changes in the Earth's environment, from the depths of the ocean to the surface of the sun, and conserves and manages our coastal and marine resources. Visit http://www.noaa.gov.
On the Web:
Blue Crab Advisory Report: http://chesapeakebay.noaa.gov
“The science provided by the Blue Crab Advisory Report is critical as state resource
managers make decisions regarding the blue crab fishery,” said Peyton Robertson, director of the NOAA Chesapeake Bay Office. “This consistent and continued cooperative assessment by the bay jurisdictions, supported by a multiagency team of expert analysts, establishes a sound basis for making decisions that will determine the future of the crab population.”
The 2008 Chesapeake Bay Blue Crab Advisory Report, developed by the Chesapeake
Bay Stock Assessment Committee, is based primarily on data collected by the 2007-08 baywide winter dredge survey, the most comprehensive and statistically robust annual blue crab survey conducted in the bay. The data also show:
• The abundance of crabs over five inches remained lower than historical levels.
• The number of juvenile blue crabs entering the population increased slightly from the
previous year, but remained well below the average.
• The abundance of mature females, or spawning potential, was also found to be below
average.
The 2007 bay-wide harvest of 43.5 million pounds was the lowest recorded since 1945.
Based on the historical relationship between crab population and the following year’s harvest, the 2008 harvest was expected to remove approximately 67 percent of the bay’s adult crab
population. These harvest levels are higher than a healthy crab population can sustain. New regulations were implemented by Maryland, Virginia, and the Potomac River Fisheries Commission in 2008 that are primarily designed to reduce fishing pressure on female crabs. These changes are expected to reduce the amount of crabs taken to near the target level. The Chesapeake Bay Stock Assessment Committee includes fisheries scientists from universities, NOAA’s National Marine Fisheries Service and the states of Maryland and Virginia.
The Fisheries Steering Committee works with the various Bay management jurisdictions and is a forum where fisheries management agencies communicate and coordinate decisions across management boundaries.
The NOAA Chesapeake Bay Office focuses NOAA’s capabilities in science, service, and
stewardship to protect and restore the Chesapeake Bay. NOAA understands and predicts changes in the Earth's environment, from the depths of the ocean to the surface of the sun, and conserves and manages our coastal and marine resources. Visit http://www.noaa.gov.
On the Web:
Blue Crab Advisory Report: http://chesapeakebay.noaa.gov
Fresh and Frozen Seafood: Selecting and Serving it Safely
About Nutrition . . .
Fish and shellfish are an important part of a healthful diet. They contain high quality protein and other essential nutrients . . . can be low in saturated fat . . . and may contain omega-3 fatty acids. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's growth and development.
. . . and Safety
But, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Follow these basic food safety tips for buying, preparing, and storing fish and shellfish - and you and your family can safely enjoy the fine taste and good nutrition of seafood.
Shopping for Seafood
Buying from a retailer who follows proper food handling practices helps assure that the seafood you buy is safe - and helps maintain the quality of the seafood too. Be sure to check out a market's seafood counter carefully to see whether the seller is practicing proper food handling techniques. Ask yourself: What is my general impression of this facility? Does it look and smell clean?
Fresh Fish: How To Choose It
To be sure the safety of seafood is being properly preserved, only buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice that is not melting, and preferably in a case or under some type of cover.
Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
A fish's eyes should be clear and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye pike).
Whole fish and filets should have firm, shiny flesh and bright red gills free from slime. Dull flesh could mean the fish is old. Note: Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat.
The flesh should spring back when pressed.
Fish fillets should display no darkening or drying around the edges. They should have no green or yellowish discoloration, and should not appear dry or mushy in any areas.
Why Freshness Counts
Healthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long - or the fish haven't been transported under proper refrigeration - toxins known as scombrotoxin, or histamine, can develop. Eating spoiled fish that have high levels of these toxins can cause illness.
Frozen Fish: Know What To Look For
Today, fresh catches can be processed and frozen immediately to very low temperatures - frequently, this takes place right on the fishing vessel. However, frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long.
To help ensure that the frozen fish you're buying is safe, follow these guidelines:
Don't buy frozen seafood if its package is open, torn or crushed on the edges.
Avoid packages that are positioned above the "frost line" or top of the freezer case in the store's freezer.
If the package cover is transparent, look for signs of frost or ice crystals. These could mean the fish has been stored a long time or thawed and refrozen - in which case, choose another package.
Selecting Shellfish: Some Special Guidelines
The Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish.
Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
Ask to see the tag or check the label when purchasing shellfish.
In addition, follow these general guidelines:
Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
Do a "Tap Test": Live clams, oysters, and mussels will close up when the shell is tapped. If they don't close when tapped, do not select them.
Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.
Storing Seafood
Keep It Safe Until You Eat It
Put seafood on ice or in the refrigerator or freezer soon after buying it, using these guidelines for safe storage:
If seafood will be used within two days after purchase, store it in the refrigerator.
If seafood won't be used within two days after purchase, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks, and store it in the freezer.
When You Catch Your Own: Tips for Staying Safe
Before:
Always check local advisories and sign postings for information about the safety of fish and shellfish in your area.
During:
Be sure to keep fish and shellfish well iced while fishing and while transporting the seafood home.
After:
Fish caught in some lakes and streams may have harmful levels of Polychlorinated Biphenyls or PCBs, which can cause a variety of health problems.*
Since PCBs accumulate in fat, trim the fat and skin from fish before cooking. This can lessen the risk of exposure to these contaminants.
Broil, grill, or bake the trimmed, skinned fish on a rack so the fat drips away.
* Harmful levels of PCBs have not been found in fish that are sold in the commercial marketplace, including farm-raised species.
Preparing Seafood
Thaw It Safely
Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or - if the food will be cooked immediately thereafter - microwave it on the "defrost" setting and stop the defrost cycle while the fish is still icy but pliable.
Prevent Cross-Contamination
When you're preparing fresh or thawed seafood, it's important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination between raw and cooked foods:
Wash hands thoroughly with soap and warm water before and after handling any raw food.
Wash the cutting board with soap and hot water to remove food particles and juices after using it for raw foods such as seafood, and before using the board for cooked or ready-to-eat foods or preparing another food item.
As an added precaution, sanitize cutting boards by rinsing them in a solution made of one teaspoon of chlorine bleach in one quart of water - or run the plastic board through the wash cycle in your automatic dishwasher. Or, consider using one cutting board only for raw foods and another only for ready-to-eat foods such as bread, fresh fruit and vegetables, and cooked fish.
As a rule of thumb, avoid using cutting boards that are made of soft, porous materials. Instead, choose those made of hard maple or plastic, and make sure they are free of cracks and crevices. Smooth surfaces can be cleaned more easily and thoroughly.
Cook It Properly
Most seafood should be cooked to an internal temperature of 145 °F. But if you don't have a food thermometer, there are other ways to determine whether seafood is done.
Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness.
Shrimp and Lobster: The flesh becomes pearly-opaque.
Scallops: The flesh turns milky white or opaque and firm.
Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they're done. Throw out the ones that don't open.
Serving Seafood
Don't Cross-Contaminate
Cross-contamination can happen once your seafood is cooked, too. Here are simple ways to keep your seafood safe when serving:
Place cooked seafood on a clean plate for serving. If cooked foods are placed on an unwashed plate that previously held raw seafood, bacteria from the raw food could contaminate the cooked seafood.
Use clean utensils to serve food - not those used in preparation of the raw food.
Picnic Tip: A Clean Cooler Is Critical
Be sure to clean coolers with hot soapy water before packing cooked seafood. Cleaning is especially important if the cooler was previously used to transport raw seafood. A clean cooler prevents harmful bacteria from the raw fish from contaminating cooked seafood or other foods.
Temperature Counts
Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.
Never leave seafood or other perishable food out of the refrigerator for more than 2 hours - or, for more than 1 hour when temperatures are above 90 °F. Bacteria that can cause illness grow quickly at warm temperatures (temperatures between 40 °F and 140 °F).
Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade. Keep the lid closed as much of the time as you can.
When it's party time, keep hot seafood hot and cold seafood cold:
Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.
Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.
Eating Raw Seafood
What You Need To Know
It's always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.
Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
However, be aware that freezing doesn't kill all harmful microorganisms. That's why the safest route is to cook your seafood.
An Important Note About Oysters:
Some oysters are treated for safety after they are harvested. That information may or may not be on the label. However, these oysters should still not be eaten raw by people at risk for foodborne illness. The post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness.
Special Health Notes
Keep in mind that some people are at greater risk for foodborne illness, and should not eat raw or partially cooked fish or shellfish. These susceptible groups include:
Pregnant women
Young children
Older adults
Persons whose immune systems are compromised
Persons who have decreased stomach acidity
If you are unsure of your risk, ask your healthcare provider.
Smoked Seafood: Avoiding Listeriosis
Pregnant women, older adults, and people with weakened immune systems have an increased chance of getting a foodborne illness called listeriosis. If you are in one of these groups, there is a simple step you can take to reduce your chance of contracting the listeriosis disease from seafood:
Avoid refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is usually labeled as "nova-style," "lox," "kippered," "smoked," or "jerky" and can be found in the refrigerated section of grocery stores and delicatessens. They should be avoided.
You needn't worry about getting listeriosis from canned or shelf-stable smoked seafood.
Special Health Notes For Moms and Moms-to-Be
If you are pregnant, nursing your child, or thinking about becoming pregnant, it is important that you avoid consuming too much methylmercury. This substance can be found in certain fish, and it can harm an unborn child's developing nervous system if eaten regularly.
Don't Eat . . .
Avoid these four fish species:
Shark
Swordfish
King mackerel
Tilefish
However, don't deny yourself or your unborn baby the nutritional benefits of fish - you can eat 12 ounces (2 average meals) a week of other types of cooked fish, as long as you eat a variety of kinds that are lower in mercury. This same advice should be followed when you're feeding fish and shellfish to your young child, but serve smaller portions.
Do Eat . . .
Five of the most commonly eaten fish that are low in mercury are:
Shrimp
Canned light tuna *
Salmon
Pollock
Catfish
"Local Catch" Alert:
Be sure and check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas.
* Another commonly-eaten fish, albacore ("White") tuna, has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
Fish and shellfish are an important part of a healthful diet. They contain high quality protein and other essential nutrients . . . can be low in saturated fat . . . and may contain omega-3 fatty acids. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's growth and development.
. . . and Safety
But, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Follow these basic food safety tips for buying, preparing, and storing fish and shellfish - and you and your family can safely enjoy the fine taste and good nutrition of seafood.
Shopping for Seafood
Buying from a retailer who follows proper food handling practices helps assure that the seafood you buy is safe - and helps maintain the quality of the seafood too. Be sure to check out a market's seafood counter carefully to see whether the seller is practicing proper food handling techniques. Ask yourself: What is my general impression of this facility? Does it look and smell clean?
Fresh Fish: How To Choose It
To be sure the safety of seafood is being properly preserved, only buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice that is not melting, and preferably in a case or under some type of cover.
Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
A fish's eyes should be clear and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye pike).
Whole fish and filets should have firm, shiny flesh and bright red gills free from slime. Dull flesh could mean the fish is old. Note: Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat.
The flesh should spring back when pressed.
Fish fillets should display no darkening or drying around the edges. They should have no green or yellowish discoloration, and should not appear dry or mushy in any areas.
Why Freshness Counts
Healthwise, it is important to look for freshness when choosing seafood. In some species, if the catch has been left out in the sun too long - or the fish haven't been transported under proper refrigeration - toxins known as scombrotoxin, or histamine, can develop. Eating spoiled fish that have high levels of these toxins can cause illness.
Frozen Fish: Know What To Look For
Today, fresh catches can be processed and frozen immediately to very low temperatures - frequently, this takes place right on the fishing vessel. However, frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long.
To help ensure that the frozen fish you're buying is safe, follow these guidelines:
Don't buy frozen seafood if its package is open, torn or crushed on the edges.
Avoid packages that are positioned above the "frost line" or top of the freezer case in the store's freezer.
If the package cover is transparent, look for signs of frost or ice crystals. These could mean the fish has been stored a long time or thawed and refrozen - in which case, choose another package.
Selecting Shellfish: Some Special Guidelines
The Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish.
Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
Ask to see the tag or check the label when purchasing shellfish.
In addition, follow these general guidelines:
Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
Do a "Tap Test": Live clams, oysters, and mussels will close up when the shell is tapped. If they don't close when tapped, do not select them.
Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.
Storing Seafood
Keep It Safe Until You Eat It
Put seafood on ice or in the refrigerator or freezer soon after buying it, using these guidelines for safe storage:
If seafood will be used within two days after purchase, store it in the refrigerator.
If seafood won't be used within two days after purchase, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks, and store it in the freezer.
When You Catch Your Own: Tips for Staying Safe
Before:
Always check local advisories and sign postings for information about the safety of fish and shellfish in your area.
During:
Be sure to keep fish and shellfish well iced while fishing and while transporting the seafood home.
After:
Fish caught in some lakes and streams may have harmful levels of Polychlorinated Biphenyls or PCBs, which can cause a variety of health problems.*
Since PCBs accumulate in fat, trim the fat and skin from fish before cooking. This can lessen the risk of exposure to these contaminants.
Broil, grill, or bake the trimmed, skinned fish on a rack so the fat drips away.
* Harmful levels of PCBs have not been found in fish that are sold in the commercial marketplace, including farm-raised species.
Preparing Seafood
Thaw It Safely
Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or - if the food will be cooked immediately thereafter - microwave it on the "defrost" setting and stop the defrost cycle while the fish is still icy but pliable.
Prevent Cross-Contamination
When you're preparing fresh or thawed seafood, it's important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination between raw and cooked foods:
Wash hands thoroughly with soap and warm water before and after handling any raw food.
Wash the cutting board with soap and hot water to remove food particles and juices after using it for raw foods such as seafood, and before using the board for cooked or ready-to-eat foods or preparing another food item.
As an added precaution, sanitize cutting boards by rinsing them in a solution made of one teaspoon of chlorine bleach in one quart of water - or run the plastic board through the wash cycle in your automatic dishwasher. Or, consider using one cutting board only for raw foods and another only for ready-to-eat foods such as bread, fresh fruit and vegetables, and cooked fish.
As a rule of thumb, avoid using cutting boards that are made of soft, porous materials. Instead, choose those made of hard maple or plastic, and make sure they are free of cracks and crevices. Smooth surfaces can be cleaned more easily and thoroughly.
Cook It Properly
Most seafood should be cooked to an internal temperature of 145 °F. But if you don't have a food thermometer, there are other ways to determine whether seafood is done.
Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness.
Shrimp and Lobster: The flesh becomes pearly-opaque.
Scallops: The flesh turns milky white or opaque and firm.
Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they're done. Throw out the ones that don't open.
Serving Seafood
Don't Cross-Contaminate
Cross-contamination can happen once your seafood is cooked, too. Here are simple ways to keep your seafood safe when serving:
Place cooked seafood on a clean plate for serving. If cooked foods are placed on an unwashed plate that previously held raw seafood, bacteria from the raw food could contaminate the cooked seafood.
Use clean utensils to serve food - not those used in preparation of the raw food.
Picnic Tip: A Clean Cooler Is Critical
Be sure to clean coolers with hot soapy water before packing cooked seafood. Cleaning is especially important if the cooler was previously used to transport raw seafood. A clean cooler prevents harmful bacteria from the raw fish from contaminating cooked seafood or other foods.
Temperature Counts
Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.
Never leave seafood or other perishable food out of the refrigerator for more than 2 hours - or, for more than 1 hour when temperatures are above 90 °F. Bacteria that can cause illness grow quickly at warm temperatures (temperatures between 40 °F and 140 °F).
Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade. Keep the lid closed as much of the time as you can.
When it's party time, keep hot seafood hot and cold seafood cold:
Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.
Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.
Eating Raw Seafood
What You Need To Know
It's always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.
Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
However, be aware that freezing doesn't kill all harmful microorganisms. That's why the safest route is to cook your seafood.
An Important Note About Oysters:
Some oysters are treated for safety after they are harvested. That information may or may not be on the label. However, these oysters should still not be eaten raw by people at risk for foodborne illness. The post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness.
Special Health Notes
Keep in mind that some people are at greater risk for foodborne illness, and should not eat raw or partially cooked fish or shellfish. These susceptible groups include:
Pregnant women
Young children
Older adults
Persons whose immune systems are compromised
Persons who have decreased stomach acidity
If you are unsure of your risk, ask your healthcare provider.
Smoked Seafood: Avoiding Listeriosis
Pregnant women, older adults, and people with weakened immune systems have an increased chance of getting a foodborne illness called listeriosis. If you are in one of these groups, there is a simple step you can take to reduce your chance of contracting the listeriosis disease from seafood:
Avoid refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is usually labeled as "nova-style," "lox," "kippered," "smoked," or "jerky" and can be found in the refrigerated section of grocery stores and delicatessens. They should be avoided.
You needn't worry about getting listeriosis from canned or shelf-stable smoked seafood.
Special Health Notes For Moms and Moms-to-Be
If you are pregnant, nursing your child, or thinking about becoming pregnant, it is important that you avoid consuming too much methylmercury. This substance can be found in certain fish, and it can harm an unborn child's developing nervous system if eaten regularly.
Don't Eat . . .
Avoid these four fish species:
Shark
Swordfish
King mackerel
Tilefish
However, don't deny yourself or your unborn baby the nutritional benefits of fish - you can eat 12 ounces (2 average meals) a week of other types of cooked fish, as long as you eat a variety of kinds that are lower in mercury. This same advice should be followed when you're feeding fish and shellfish to your young child, but serve smaller portions.
Do Eat . . .
Five of the most commonly eaten fish that are low in mercury are:
Shrimp
Canned light tuna *
Salmon
Pollock
Catfish
"Local Catch" Alert:
Be sure and check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas.
* Another commonly-eaten fish, albacore ("White") tuna, has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
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