Around 90 percent of seafood consumed in the U.S. is imported, but just 2% of imported seafood is being inspected in the United States. This is an alarmingly small percentage, as half of all imported seafood comes from farms and is not wild-caught, according to the Government Accountability Office. Foreign farm-raised seafood is often kept in unsanitary and cruel conditions, and is pumped full of undesirable substances, such as antibiotics to keep sick seafood alive, and steroids to make the seafood grow bigger, faster.
Seafood can be rejected if it contains banned antibiotics, steroids, chemical dyes, bacteria, or is putrid or decomposed; but since imported seafood isn’t being widely tested, what can U.S. consumers do to protect themselves?
- Try to find seafood that is wild caught, rather than farm-raised.
- Look for a label on the seafood that indicates it was wild caught or harvested in the United States, as domestic seafood gets inspected more frequently and thoroughly than imported seafood. Buying domestic seafood also helps protect American fisherman and seafood farmers from losing their livelihood.
- Make sure the seafood looks healthy and doesn’t have an overly fishy odor.
- Follow safe food handling, storage, and preparation practices
Second to seafood being rotten upon arrival, the most common reason for seafood being rejected is banned antibiotics, with bacteria like salmonella and campylobacter coming in third. These organisms can infect consumers with antibiotic-resistant bacterial infections, and sicken up to 400,000 Americans every year. CitroBio Fresh Food Wash can be used on produce, seafood, sushi, and meat of all types to help remove contaminants from food. Purchase on Amazon now.