Seafood
| Seafood Safety and the Gulf of Mexico Oil Spill |
Federal and state officials are monitoring the waters from which seafood is harvested. They have closed areas contaminated by the oil spill to fishing and shellfish harvesting. Fish and shellfish harvested from areas unaffected by the closures are considered safe to eat. If you have questions about the safety of seafood from the Gulf, or if you suspect that seafood you purchased may be contaminated with oil, call 1-888-INFO-FDA (1-888-463-6332). More information: |
Mercury in Seafood
Women and young children are especially susceptible to the harmful effects of mercury. To reduce exposure to mercury in seafood, follow these three recommendations:
- Do not eat shark, swordfish, king mackerel, or tilefish. 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.
- Five of commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
- Albacore ("white") tuna has more mercury than canned light tuna. 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.
What You Need to Know About Mercury in Fish and Shellfish (FDA)
Advice for pregnant women (and those thinking about pregnancy), nursing mothers, and young children.
Risks of Eating Raw Oysters
Raw Oyster Myths (FDA)
Hot sauce does not kill harmful bacteria in raw oysters; neither does alcohol. Get the facts behind the myths.
Raw Oysters Contaminated With Vibrio vulnificus Can Cause Illness and Death (FDA)
Explains the risks associated with eating raw oysters and how to prevent serious illness.
General Information on Seafood
Fresh and Frozen Seafood: Selecting and Serving it Safely (FDA)
How to handle seafood safely in order to reduce the risk of foodborne illness.
Seafood Questions and Answers (FDA)
Selecting safe seafood, figuring out if a fish is fresh, spotting a safe seafood seller, and more.
Cooperative Program Ensures Safe Shellfish (FDA)
How industry and government work together to keep shellfish safe.
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