Fish Farming FAQ
How do I know if the fish I eat or buy is farm-raised?
Effective April 6, 2005, fish that has been farm-raised must be labeled with the method of production used to raise the fish and what country it was raised in. But there are serious loopholes in this law. Country-of-origin labeling (also known as COOL) only applies to fresh fish. If fish or seafood has been processed, which includes any kind of cooking, it doesn’t need a label. This means if you buy a tuna steak at the fish counter, it will have a label. If you buy a can of tuna fish, it will not. If you buy fresh shrimp at the fish counter, it will have a label. If you buy a bag of frozen cooked shrimp, it will not. Also, if you order fish in a restaurant, there are no laws requiring this information and often times restaurateurs have no idea where their seafood originates.
What is open ocean aquaculture?
Open ocean aquaculture, or OOA, refers to offshore fish farming, which would locate fish farms about 30 feet under water anywhere from three to 200 miles off the coast. Giant cages are constructed to raise thousands of fish, most commonly red snapper, cod, or halibut.
Is mercury in fish a risk for everyone or only pregnant women?
Mercury poses the greatest risk to developing fetuses, infants and young children because their brains and nervous systems are still developing. As a result, women of child-bearing age should minimize their intake of fish, as mercury accumulates in the blood and it can take over a year to significantly purge their bodies of mercury. Mercury exposure can also harm all adults, particularly in high levels. Read here for more.
Is all fish equally contaminated? And if so, should I eliminate fish from my diet completely?
Nearly all fish and shellfish contain traces of mercury. Larger fish species have higher levels, as they live longer so they have more time to accumulate mercury. Large fish, such as king mackerels, swordfish, tilefish, and sharks have the highest levels and should be avoided. Crab, tuna and freshwater trout possess the next highest levels. The best solution is to moderate the intake of long-lived fish. Eat a variety of fish.
Why is mercury bad for us?
Mercury is a highly poisonous metal that attacks the nervous system and kidneys. Developing fetuses, babies and children can develop brain damage and learning disabilities as a result with neurological symptoms similar to cerebral palsy. In adults, high mercury intake can cause numbness, burning or tingling of the extremities (lips, fingers, toes); fatigue; weakness; irritability; shyness; loss of memory and coordination; tremors; and changes in hearing and blurred vision. Extremely high mercury levels can permanently damage an adult’s brain and kidneys, or even lead to circulatory failure.
How do fish become contaminated?
Mercury is a naturally occurring toxic metal that exists at low levels throughout the environment, and it never entirely breaks down or disappears. Industrial sources of mercury include coal-fired power plants, waste incinerators, certain factories and mining operations, which significantly increases the threat of contamination. Mercury enters streams, rivers, lakes and oceans primarily through rain and surface water runoff. Bacteria then converts it to an organic form called methylmercury — the form that is dangerous to people. The concentration of methylmercury increases as it goes up the food chain. When small fish with low mercury levels get eaten by bigger fish, the amount of mercury increases in the bigger fish.
Who regulates the levels of contamination?
The Food and Drug Administration warns that pregnant women and young children should not eat shark, swordfish, king mackerel, or tilefish because they contain high levels of mercury. Albacore tune has higher levels than canned “light” tuna. There are efforts for the FDA to lighten their warning. Some environmental groups recommend a more cautious diet. For example, no one should eat bluefish, striped bass or blue marlin. Men should have limit their monthly intake of swordfish to one serving. Men and woman can have one serving a month of bluefin tuna and children only half a serving. Overall, to decrease mercury contamination, eat few servings of big, long-lived fish. Have a variety of smaller fish.