Nearly 8 percent of the shrimp consumed in America each year comes from Vietnam—more than 100 million pounds annually. And a new report says its contaminated with bacteria from pig feces.

While mercury concentrations in freshwater fish are much higher than in saltwater fish, Duke University researchers have found that saltwater fish—including tuna, mackerel and shark—are a greater health threat to humans.  

In freshwater, harmful methylmercury latches onto decayed plants and animal matter, which sunlight can more easily break down. But in seawater, methylmercury latches onto chloride (salt), which doesn’t degrade as easily, and marine life ingests it. 

Fish and shellfish have a natural tendency to store methylmercury in their organs, which makes them the leading source of mercury ingestion for humans. A potent neurotoxin, methylmercury can cause kidney problems, neurological disorders and even death, says Heileen Hsu-Kim, PhD, an assistant professor of civil and environmental engineering at Duke’s Pratt School of Engineering. Fetuses exposed to it can develop the same conditions, as well as learning disabilities.  

Ingested mercury accumulates in the human body, and Dr. Hsu-Kim says Americans have a high rate of exposure. In fact, 8% of U.S. women exhibit levels that exceed national guidelines. 

Dr. Hsu-Kim believes scientists and policymakers should focus on the effects of mercury in oceans instead of freshwater. (Currently, the Environmental Protection Agency and Food and Drug Administration make no distinction.)  

As you make your grocery list, check mercury levels in specific fish and seafood by visiting the Environmental Defense Fund’s Seafood Selector.

The National Oceanic and Atmospheric Administration (NOAA) and U.S. Food and Drug Administration (FDA) have ramped up inspection efforts to ensure fish and seafood from areas near the BP oil spill are safe to eat.

“Closing harvest waters that could be exposed to oil protects the public from potentially contaminated seafood because it keeps the product from entering the food supply,” says NOAA Administrator Jane Lubchenco, PhD.

Fishery areas were first closed May 2, and closures have been adjusted based on the spill’s trajectory (to include a 5-nautical-mile buffer).

To help prevent tainted seafood from reaching the marketplace, NOAA is collecting, sampling and inspecting commercial and recreational fish and shellfish from areas the spill has yet to reach. Ongoing surveillance will determine whether contamination has occurred and new areas must be closed.

The FDA’s initial targets are oysters, crab and shrimp, which retain contaminants longer than finfish. First in line for inspection are processors who buy seafood directly from harvesters.

“We recognize that the effects of the oil spill continue to grow as oil continues to flow,” Dr. Lubchenco says. “As remediation efforts continue, it may be possible to alleviate some of the economic harm caused by the oil spill by reopening previously closed areas. NOAA will reopen areas only if assured that fish products taken from these areas meet FDA standards for public health.”

“FDA has set up a hotline for reporting seafood safety issues,” adds FDA Commissioner Margaret Hamburg, MD. “We encourage fishermen and consumers to report potential contamination to (888) INFO-FDA.”

Photo courtesy of NOAA

Craving shrimp, crab, oysters and other seafood indigenous to the Gulf Coast?

Good luck finding them.

Supermarkets and restaurants are taking fish and seafood off their menus—a result of the British Petroleum oil spill that’s threatening area wildlife and marine animals.

And if you do happen to locate these ocean delicacies, expect to pay a substantial premium.

Todd Waldschmidt, manager and seafood buyer for Peoria, IL-based Jonah's Seafood House, told the Peoria Journal Star that the greatest price increases may be felt toward summer’s end. Similarly, restaurants and grocers from New York to California may be forced to jack up prices or source seafood from overseas.

A $2.5 Billion Price Tag

As the Environmental Defense Fund notes:

“A huge fraction of the fish production in the region is at risk—a body blow both to marine ecosystems and the multibillion-dollar coastal industries tied to commercial fishing and seafood, and sport fisheries and recreation. It is especially sad that this catastrophe threatens the fishing communities of the Gulf that have become national leaders in transforming ocean fisheries to models of sustainability.”

CNBC reports the ultimate price tag for spill cleanup may exceed $14 billion. As for the seafood industry, Louisiana could lose $2.5 billion.

The National Oceanic and Atmospheric Administration (NOAA) has restricted fishing in the area, and its scientists are testing water and seafood samples.

“There are finfish, crabs, oysters and shrimp in the Gulf of Mexico near the area of the oil spill,” confirms NOAA Fisheries Southeast Regional Administrator Roy Crabtree. “The Gulf is such an important biologic and economic area in terms of seafood production and recreational fishing.”

NOAA estimates that Gulf Coast commercial fishermen, whose livelihoods depend on healthy seas, harvested more than 1 billion pounds of finfish and shellfish in 2008.

You should eat fish at least twice a week, according to the American Heart Association. It’s a great source of omega-3 fatty acids, which help prevent heart disease.

But concerns over mercury toxicity have prompted many consumers to avoid the fish counter. Luckily, resources like the Monterey Bay Aquarium’s Seafood Watch and the Environmental Defense Fund’s Seafood Selector allow you to make safe, healthful meal decisions.

Pacific vs. Atlantic 

Pacific halibut, caught along the West Coast from California to Alaska, is an eco-best choice. Alaska, in fact, is home to 75% of the halibut caught in the United States. 

Fresh, wild Pacific halibut is usually available between March and November. Frozen halibut roasts, fillets and steaks are available year-round. 

Atlantic halibut is another story. It’s an eco-worst choice, as it contains unsafe levels of mercury and polychlorinated biphenyls (PCBs), toxic industrial chemicals.

The Price Factor 

Pacific halibut is one of my favorite fish selections because it’s firm and flaky in texture, mild-tasting and extremely versatile. You can grill, bake, roast and sauté it, as several of our blog recipes prove: 

• Pacific Halibut with Olives and Tomatoes
• Halibut with Tomatoes, Capers and Olives
• Pepita-Crusted Halibut with Blood Orange Jicama Chutney
• Halibut Kabobs with California Dried Plums and Bay Leaves
• Graham-Crusted Fish Fillets 

Halibut fillets, however, can be expensive. On my latest shopping trip, I blanched at the price: $20 per pound. 

Feeling frugal, I opted for sustainable Alaskan cod, which has been on sale over the last month for $6 to $8 per pound at local markets. Another firm fish, it can replace halibut in any of the recipes cited above. 

For Your Organic Bookshelf: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs

Photo courtesy of Robert Hsiao 

The Monterey Bay Aquarium has launched a national campaign that asks top U.S. chefs and well-known foodies to take a Save Our Seafood pledge.

In signing the pledge, chefs agree to stop using fish and seafood on the aquarium’s Seafood Watch “Avoid” list.

Let’s support restaurants whose chefs have signed on, including:

• Rick Bayless (Frontera Grill and Topolobampo, Chicago)
• Susan Spicer (Bayona, New Orleans)
• Rick Moonen (rm seafood, Las Vegas)
• Michelle Bernstein (Michy’s, Miami)
• Suzanne Goin (Lucques, Los Angeles)
• Mary Sue Milliken and Susan Feniger (Border Grill and Ciudad, Los Angeles)
• Michel Nischan (The Dressing Room, Westport, CT)

For a full list of chefs and foodies who have signed the pledge, click here.

Chefs who are interested in signing on can call (877) 229-9990 (toll-free) or e-mail the aquarium.

Suggested Reading

• Good News About Our Sustainable Seafood Supply
• Which Fish Is Fit to Eat?
• Border Grill and Ciudad: Serving It Up Bold, Spicy and Organic

Turning the Tide: The State of Seafood, a new report from the Monterey Bay Aquarium, reveals that international efforts to protect the ocean’s ecosystem and our sustainable seafood supply are paying off.

Chalk it up to “a growing consensus on how best to manage fisheries and fish-farming operations, and new commitments by consumers, major buyers and the fishing community,” the report notes.

“Ocean life is still in decline, and we clearly need to take urgent action to turn things around,” says Julie Packard, the aquarium’s executive director. “The good news is that we know what it will take and that key players are working more closely than ever to solve the problems. I’m confident that we can and will create a future with healthy oceans.”

Recent improvements in seafood management include: 

• A scientific study that unified marine ecologists and fisheries management scientists on a set of principles for restoring ocean ecosystems and commercial fish populations
• Significant new commitments from major seafood buyers—including retailers like Walmart and North America’s largest food-service companies—to shift to sustainable seafood offerings
• Growth in the supply of sustainable seafood certified by reputable international organizations, notably the Marine Stewardship Council
• Policies adopted by governments around the world to better manage fisheries and fish-farming; reduce the rate at which wildlife is caught and killed accidentally in fishing gear; and protect critical ocean habitat vital to maintaining healthy ocean ecosystems

Turning the Tide: The State of Seafood includes a Super Green list of wild and farmed seafood choices, prepared collaboratively with the Environmental Defense Fund and the Harvard School of Public Health. The aquarium will update the list every 2 years.

Click here to download a sustainable seafood guide for your area.

October is National Seafood Month, so we’re offering some buying and cooking tips from the experts at Bonefish Grill. Needless to say, we encourage you to shop for sustainable fish.

“We want to share our passion for exceptional fresh fish and seafood with our customers, whether at home or by serving them a wonderful meal at our restaurant,” says Tim Curci, the restaurant chain’s founder. Here are some of his suggestions:

Use Your Senses. If a fish smells “fishy,” don’t buy it—and don’t eat it. For whole, fresh fish, look for vivid gills and shiny skin or undamaged scales. A fresh fish will have elasticity to it. Press firmly on the skin, and it should quickly retake its original shape. It should also look freshly caught, not as though it has been abused. As a general rule, the whiter the fish, the milder it will taste. The deeper in color, the more robust flavor a fish will have.

Double Duty, Half the Work. Marinate your fish to add zesty flavors. Set aside some extra marinade to serve as a basting liquid when baking or broiling.

Remember the 10:1 Rule. When baking or grilling fish, cook the filet for 10 minutes per one inch of thickness at 400°F to 450°F. Flip the fish halfway through the cooking time.

Keep an Eye on Your Seafood. Oysters and clams require only 3 to 5 minutes of cooking time. Scallops and standard shrimp are fully cooked in 7 to 9 minutes; rock shrimp will be ready in just under four minutes.

12 Recipes from Our Blog 

1. Florida Flounder Sandwich with Lime and Sweet Onion Tartar Sauce
2. Catfish with Peanut-Coconut Crust
3. Halibut Kabobs with California Dried Plums and Bay Leaves
4. Shrimp Chile Rellenos
5. Spring Thyme Salmon
6. Salmon Burgers with Dill Sauce
7. Maple Wasabi Glazed Salmon
8. Gremolata-Crusted Fish Fillets
9. Graham-Crusted Fish Fillets
10. Pepita-Crusted Halibut with Blood Orange Jicama Chutney
11. Steamed Fish with Hot Oil
12. Baja Fish Tacos with Mango Salsa

Photo courtesy of Bonefish Grill

The study reveals that every species lost causes a faster unraveling of the overall ecosystem. Conversely, every species recovered adds significantly to the overall productivity and stability of the ecosystem, as well as its ability to withstand stresses.

“Whether we looked at tide pools or studies over the entire world’s ocean, we saw the same picture emerging,” says lead author Boris Worm, PhD, of Dalhousie University in Nova Scotia, Canada. “In losing species, we lose the productivity and stability of entire ecosystems. I was shocked and disturbed by how consistent these trends are—beyond anything we suspected.”

The four-year analysis is the first to examine all existing data on ocean species and ecosystems, synthesizing historical, experimental, fisheries’ and observational data to understand the importance of biodiversity at the global scale. The results reveal global trends that mirror what scientists have observed on smaller scales, proving that progressive biodiversity loss not only impairs the ability of oceans to feed a growing human population, but also sabotages the stability of marine environments and their ability to recover from stresses.

While the data show that ocean ecosystems still hold a great ability to rebound, the current global trend projects the collapse of all species of wild seafood that are currently fished by the year 2050. (Collapse is defined as 90% depletion.) Collapses are also hastened by the decline in overall health of the ecosystem, as fish rely on clean water, prey populations and diverse habitats.

“Unless we fundamentally change the way we manage all the oceans’ species together, as working ecosystems, then this century is the last century of wild seafood,” says coauthor Stephen Palumbi, PhD, a Pew Fellow in Marine Conservation at Stanford University in California.

The impact of species loss goes beyond declines in seafood. Human health risks emerge as depleted coastal ecosystems become vulnerable to invasive species, disease outbreaks and harmful algal blooms.

“The ocean is a great recycler,” Dr. Palumbi says. “It takes sewage and recycles it into nutrients, it scrubs toxins out of the water, and it produces food and turns carbon dioxide into food and oxygen. But in order to provide these services, the ocean needs all its working parts: the millions of plant and animal species that inhabit the sea.”

“The data show us it’s not too late,” notes Dr. Worm. “We can turn this around. But less than 1% of the global ocean is effectively protected right now. We won’t see complete recovery in one year, but in many cases species come back more quickly than people anticipated—in three to five to 10 years. And where this has been done we see immediate economic benefits.”

The authors conclude that restoring marine biodiversity through an ecosystem-based management approach—including integrated fisheries management, pollution control, maintenance of essential habitats and creation of marine reserves—is essential to avoid serious threats to global food security, coastal water quality and ecosystem stability.

“This isn’t predicted to happen; this is happening now,” says coauthor Nicola Beaumont, an ecological economist with the Plymouth Marine Laboratory in England. “If biodiversity continues to decline, the marine environment will not be able to sustain our way of life. Indeed, it may not be able to sustain our lives at all.”

I usually like to end the week with a recipe, so here’s a perfect dish for tonight’s dinner or a tasty weekend meal.

As we pointed out in Which Fish Is Fit to Eat?, catfish is one of your best seafood choices, according to Environmental Defense. It’s an excellent source of protein that’s low in saturated fat and contains omega-3 fatty acids.

This entree features a crunchy peanut and coconut topping. Serve with sliced tomatoes and a green salad, and dinner is ready.

Catfish With Peanut-Coconut Crust

Makes 4 servings

• 1/3 cup honey-roasted peanuts, finely chopped
• 1/4 cup crumbled honey-nut shredded wheat cereal
• 2 tablespoons shredded coconut
• 2 tablespoons minced green onion, divided
• 1/3 cup sweet-and-sour sauce
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon finely minced garlic
• 4 catfish fillets (about 6 oz. each)

1. Heat oven to 375°F. Spray a baking sheet with nonstick cooking spray; set aside.
2. In a large bowl, combine peanuts, cereal crumbs, coconut and 1 tablespoon green onion; set aside.
3. In a small bowl, combine sweet-and-sour sauce, soy sauce, garlic and remaining 1 tablespoon green onion. Remove 2 tablespoons of the mixture; brush over fillets.
4. Place fillets on your prepared baking sheet. Sprinkle fillets with peanut-coconut mixture, dividing evenly.
5. Bake until fish is opaque in center, 10 to 12 minutes, depending on size. Serve with remaining sauce mixture.

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives. 

Recipe courtesy of The Catfish Institute and The National Peanut Board