Seafood Safety Issues for Specific Products

Raw Molluscan Shellfish

Bivalve molluscan shellfish like clams and oysters are commonly eaten raw or partially cooked. Because of where they live, how they feed, and how they’re eaten, these shellfish can contain bacteria or viruses that can cause illness. Bivalves live close to the shore in waters which may be contaminated with bacteria and viruses from runoff or from land or sewage discharges. These shellfish obtain food by pumping water through their system and filtering out small organisms. As a result, their digestive system, which is one of the parts that we eat, can contain bacteria and viruses from the waters in which they live. These microorganisms can then be ingested if the shellfish are eaten raw. For this reason, certain people should avoid eating raw or partially cooked shellfish including: young children, females who are pregnant or nursing, immune-compromised individuals, and older adults.

Shellfish Safety Programs

The FDA and coastal state governments oversee the National Shellfish Sanitation Program that sets standards for shellfish growing waters and the harvesting, handling, processing and distribution of clams, oysters, mussels and whole scallops. This system is designed to ensure that shellfish are harvested from certified waters that meet safety standards. It also requires that all shellfish be properly tagged and that all firms who handle shellfish be licensed and that their facilities and operations meet appropriate sanitary standards. This program has helped protect consumers for many years, and large amounts of raw clams and oysters are consumed without incident.

Tips to Minimize Risk

The following tips can help those who choose to eat raw or partially cooked shellfish, including clams, oysters and mussels, manage or reduce potential risks associated with this unique type of seafood product. These tips do not necessarily apply to other types of crustacean shellfish like shrimp, crabs or lobsters, which are usually cooked before they are eaten.

  • Buying: Always buy clams, oysters, and mussels from a reputable dealer.
  • Use caution if you harvest bivalve shellfish yourself. Obey posted warnings and check with local authorities to verify that the waters are certified for shellfish harvesting before you harvest them or decide to eat them.
  • Don’t eat dead shellfish whose shells don’t close tightly when tapped or agitated. (Some shellfish like soft-shell clams can’t completely close their shell, but should move when touched.)
  • Handle and store shellfish properly. Keep live shellfish cool and damp in the refrigerator. Rinse when necessary to remove dirt or debris, but avoid prolonged contact with fresh water, drastic temperature changes, and airtight containers. Don’t allow other foods, containers, utensils, or food handlers to contaminate or drip on them during storage, and when preparing or serving them.
  • High risk individuals who are more likely to become seriously ill from bacteria and viruses should avoid raw or partially cooked shellfish. This includes pregnant women, young children, older adults and people with compromised immune systems that have conditions like: cancer (especially during chemotherapy), liver disease, diabetes, chronic kidney disease, HIV infection and people with decrease stomach acidity or disorders of the digestive system. 
  • Cook shellfish properly to further reduce potential risks. Oysters, clams, and mussels should be cooked in small batches so that those in the middle are cooked thoroughly. To cook live shellfish properly follow these suggestions. When steaming, cook for 4 to 9 minutes after the start of steaming. When boiling, after the shells open boil for another 3 to 5 minutes. Shucked products should be boiled for 3 minutes, or fried at 375°F for at least 3 minutes or baked at 450°F for 10 minutes.

Adapted from: Seafood Savvy by Ken Gall, New York Sea Grant and Cornell University

Ready-to-Eat Seafood Products

Introduction

Products that that may not be fully cooked before they are eaten are often called Ready-to-Eat or RTE food products. These products can be made from all of the major high protein perishable foods including meat, poultry, dairy and seafood. RTE foods must be refrigerated properly to prevent the growth of harmful bacteria that could cause food borne illness and they must be handled properly during storage, preparation and serving.

Examples of RTE seafood products that must be refrigerated and may not be cooked before they are eaten include:

Sushi or sashimi Smoked seafood Seafood salads or dips
Cooked shrimp, crab or lobster meat Pasteurized seafood Pickled seafood
Ceviche or raw marinated seafood Dried seafood Seafood sandwiches

Proper Handling Is Important

The key to handling these foods safely is to keep them cold and get them home as quickly as possible, keep them refrigerated, prevent contamination during storage, preparation, and serving, and limit the amount of time that they are exposed to room temperature. Safe handling tips include:

  • Keep It Cold! 
    Keep RTE seafood products below 40°F. Pick up RTE seafood last during a shopping trip and transport it home in a cooler or other insulated container with ice or gel packs. Check the temperature of your refrigerator with a thermometer to make sure it is below 40°F. Thaw frozen products in the refrigerator. If the RTE seafood is going to be exposed to room temperature for more than an hour or two, serve it on ice.
  • Keep It Clean!
    Make sure that raw foods don’t drip, splash or touch RTE foods when transporting them home or while storing them in the refrigerator. Store them in sealed plastic bags or containers if necessary. Use a clean cutting board and utensils when preparing them for serving, and clean serving dishes, trays or platters.
  • Use RTE Foods as Soon as Possible! Dont use products that have exceeded a “Use By” or other date that is designed to indicate its predicted shelf life. When in doubt, cook the product thoroughly before using it or throw it out.

Use Caution When Serving These Products to Some Individuals

Some people may be at increased risk for serious complications when exposed to certain kinds of bacteria that can cause food borne illness. High risk individuals include those who may have a compromised or weak immune system because of health conditions such as liver disease, cancer or chemotherapy patients, HIV infection, stomach or intestinal problems, and certain groups such as the elderly, pregnant women and young children. These individuals should use caution and consider whether or not to they should eat RTE foods unless they are cooked properly before consumption. Pregnant women should use special caution because of potential severe risks to themselves and their unborn baby that are associated with a type of bacteria called Listeria that could be present in some RTE food products.

Click Here to view the Food and Drug Administration publication, Special Handling for Ready-to-Eat, Refrigerated Foods To Reduce the Risks of Foodborne Listeria

Recreationally Caught Fish and Shellfish

Introduction

Fish and shellfish are unique foods in that large amounts are harvested by individuals for their own personal consumption. It is estimated that one-fifth of the fish and shellfish eaten in the U.S. comes from recreational or subsistence fishing in the ocean, in marine bays or estuaries, or in freshwater lakes, ponds, rivers or streams.

Food Safety Issues

Individual fishermen may catch fish from waters that are known to contain elevated levels of contaminants or pollutants like PCBs or pesticides, even though commercial fishing in these waters is banned. The presence of environmental contaminants from certain areas can cause long term health effects if fish and shellfish from these areas are consumed. Repeated exposure to these chemicals over time may affect reproduction, growth and development in children, and may increase lifetime cancer risks. Pregnant women and children who eat large amounts of sport caught fish from contaminated waters are at greatest risk. State health authorities issue fish consumption advisories that advise all anglers and high risk individuals to limit their consumption of certain types of fish or fish of a particular size from specific bodies of water. These advisories may be distributed with fishing licenses in some states or can be found on the website of the state health authority. The U.S. Environmental Protection Agency has a Website with links to each state’s fish consumption advisories. Click here to view this site.

Naturally occurring toxins are sometimes produced in the marine environment. These toxins are usually associated with certain kinds of fish or shellfish that come from specific geographical areas. For example, the toxin known as ciguatera is associated with certain types of reef fish from specific tropical areas. These toxins are not destroyed by cooking, so potential risks can best be managed by exercising caution when eating recreational fish or shellfish from unfamiliar waters and checking to make sure that there are no local advisories.

Another type of toxin, called scombrotoxin, is caused by improper fish handling. Scombrotoxin is produced when certain species of saltwater fish like tuna, mackerel, bluefish, mahi-mahi, and amberjacks begin to spoil. When these fish are exposed to temperatures that allow rapid bacterial growth, histamine is formed which can cause an allergic-type reaction when the fish is eaten. This toxin is not destroyed by cooking, but it can be prevented by properly handling and cooling these types of fish. This toxin can be rapidly produced when fish are allowed to remain in warm water or on the deck of a fishing boat or dock for several hours in warm weather. Recreational fisherman should plan ahead and have plenty of ice available to get these fish as cold as possible as soon as they are taken out of the water and keep them cold until they are safely stored in the home refrigerator.

Tips to Manage Risks That Could be Associated with Recreational Fish or Shellfish

The following guidelines can help recreational anglers and the people who eat these fish manage potential safety risks:

  • Before you go fishing, check to see if there are any health advisories for the body of water or type of fish or shellfish that you intend to catch. Advisories are available from local or state health departments, fisheries agencies, or you can check the EPA Website.
  • To minimize risks associated with chemical contaminants or toxins do not eat excessive amounts of any single type of fish or shellfish from contaminated waters and do not eat the internal organs of fish, the tomalley of lobsters, or the mustard in crabs. These organs can contain significantly higher amounts of contaminants or toxins.
  • Individuals at greater risk for exposure to chemical contaminants, including pregnant women, women of child bearing age, and children under age 15, should take special care to avoid species known to have elevated levels of contaminants.
  • If you choose to eat sport fish that may contain elevated levels of chemical contaminants, trim away fatty areas (for example the skin and belly area) and use cooking methods like baking or broiling that allow fats and juices to drain away.
  • Plan ahead to keep the fish you catch cold. Bring enough ice to completely surround the fish and a cooler to keep the ice from melting so the fish will stay cold. 
  • Use clean drinkable water when rinsing or cleaning your catch and keep all cutting boards, knives and other equipment clean.

Adapted from: Seafood Savvy by Ken Gall, New York Sea Grant and Cornell University

Health Benefits of Omega-3s

There is a significant amount of scientific evidence that suggests that omega-3 fatty acids may play a role in reducing the risk of heart disease, which is the leading cause of death in most Western countries. Researchers have found that omega-3 fatty acids can make blood less likely to clot and block blood vessels, and that consuming omega-3s may also decrease levels of some blood fats and possibly cholesterol. Possible relationships between omega-3 fatty acids and other disorders such as cancer, arthritis, and asthma are also currently being studied.

Omega-3 fatty acids are essential fatty acids that are required for healthy human development. They need to be obtained through food. Fish and shellfish are the main dietary sources of two important omega-3 fatty acids known as EPA and DHA. Plants contain a different omega-3 fatty acid called ALA, which is made into EPA and DHA at a low rate in the human body.

EPA and DHA can help reduce the risk of heart disease and contribute to healthy brain and vision development in infants. Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heart disease.

All fish and shellfish contain some omega-3s but the amount can vary. Generally, fattier fish contain more omega-3 fatty acids than leaner fish. Fish with medium to high levels of omega-3 fatty acids include oily ocean fish, such as salmon, herring, mackerel and sardines.

Adapted from: Seafood and Health: The Omega-3 Connection – A Resource for Food and Nutrition Professionals, Cornell Cooperative Extension, Ken Gall, Carole Bisogni, Christina Stark, Carol Sperazza, Maria Sant’Angelo and Gail Bromley

Omega-3 (EPA+DHA) Levels in Common Fish and Shellfish

Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heart disease.

Omega-3 Content of Frequently Consumed Seafood Products

SEAFOOD PRODUCT OMEGA-3s PER 3 OUNCE COOKED PORTION
Herring, Wild (Atlantic & Pacific) ♥♥♥♥♥ >1,500 milligrams
Salmon, Farmed (Atlantic) ♥♥♥♥♥
Salmon, Wild (King) ♥♥♥♥♥
Mackerel, Wild (Pacific & Jack) ♥♥♥♥♥
SEAFOOD PRODUCT OMEGA-3s PER 3 OUNCE COOKED PORTION
Salmon, Canned (Pink, Sockeye & Chum) ♥♥♥♥ 1,000 to 1,500 milligrams
Mackerel, Canned (Jack) ♥♥♥♥
Mackerel, Wild (Atlantic & Spanish) ♥♥♥♥
Tuna, Wild (Bluefin) ♥♥♥♥
SEAFOOD PRODUCT OMEGA-3s PER 3 OUNCE COOKED PORTION
Salmon, Wild (Sockeye, Coho, Chum & Pink) ♥♥♥ 500 to 1,000 milligrams
Sardines, Canned ♥♥♥
Tuna, Canned (White Albacore) ♥♥♥
Swordfish, Wild ♥♥♥
Trout, Farmed (Rainbow) ♥♥♥
Oysters, Wild & Farmed ♥♥♥
Mussels, Wild & Farmed ♥♥♥
SEAFOOD PRODUCT OMEGA-3s PER 3 OUNCE COOKED PORTION
Tuna, Canned (Light) ♥♥ 200 to 500 milligrams
Tuna, Wild (Skipjack) ♥♥
Pollock, Wild (Alaskan) ♥♥
Rockfish, Wild (Pacific) ♥♥
Clams, Wild & Farmed ♥♥
Crab, Wild (King, Dungeness & Snow) ♥♥
Lobster, Wild (Spiny) ♥♥
Snapper, Wild ♥♥
Grouper, Wild ♥♥
Flounder/Sole, Wild ♥♥
Halibut, Wild (Pacific & Atlantic) ♥♥
Ocean Perch, Wild ♥♥
Squid, Wild (Fried) ♥♥
Fish Sticks (Breaded) ♥♥
SEAFOOD PRODUCT OMEGA-3s PER 3 OUNCE COOKED PORTION
Scallops, Wild < 200 milligrams
Shrimp, Wild & Farmed
Lobster, Wild (Northern)
Crab, Wild (Blue)
Cod, Wild
Haddock, Wild
Tilapia, Farmed
Catfish, Farmed
Mahimahi, Wild
Tuna, Wild (Yellowfin)
Orange Roughy, Wild
Surimi Product (Imitation Crab)

Source: USDA National Nutrient Database for Standard Reference

Seafood Nutrition Overview

Although no single food alone can make a person healthy, good eating habits based on moderation and variety can help to maintain and even improve health. Because of the nutrients found in seafood, current dietary guidelines from the U.S. Department of Health and Human Services and the U.S. Department of Agriculture recommend that Americans increase their seafood intake to twice a week.

Calories

Seafood is considered to be a low calorie food when compared to other protein-rich foods such as meat and poultry. Most lean or lower fat species of fish, such as cod, flounder, and sole, contain 100 calories or less per 3 ounce cooked portion, and even the fattier fish like mackerel, herring, and salmon contain approximately 200 calories or less in a 3 ounce cooked serving. With seafood, you can consume fewer calories to meet your daily protein needs. This is one reason why seafood is a good choice for diets designed to help you lose or maintain an ideal weight.

Protein

Seafood contains a high-quality protein that includes all of the essential amino acids for human health, making it a complete protein source. A 3 ounce cooked serving of most fish or shellfish provides about one-third of the average daily recommended amount of protein. The protein in seafood is also easier to digest because it has less connective tissue than red meats and poultry. This is one reason why fish muscle is so fragile, and why it flakes when cooked and can be eaten without further cutting or slicing. For certain groups of people such as the elderly who may have difficulty chewing or digesting their food, seafood can be a good choice to help them obtain their daily protein needs.

Fat

Seafood is considered to be low in both total fat and saturated fat. Current dietary recommendations suggest that we reduce our total fat intake to less than 30 percent of the calories that we eat, and that we limit our intake of saturated fat. Lean fish have significantly less fat than other protein-rich foods, and most kinds of fish and shellfish contain less than 5 percent total fat. Even the fattiest fish have a fat content similar to lean meats, and contain less fat than most ground beef, some processed meats, and the fattiest (skin and dark meat) portions of some poultry products. Higher fat fish such as mackerel, herring and King salmon have about 15% total fat.

To get a general idea of the fat content of most fish species, look at the color of the flesh. The leanest species such as cod and flounder have a white or lighter color, and fattier fish such as salmon, herring, and mackerel usually have a much darker color. The fat content of fish and shellfish can vary depending on when and where they are caught and other factors. To assist you in comparing common seafood choices the following table groups a variety of fish and shellfish according to their average amount of total fat and percent calories from fat.

Total Fat Content in a 3 ounce cooked Serving of Common Types of Fish and Shellfish
High Fat (10 grams or more) Herring, Mackerel, Sardines, Salmon (Atlantic and Chinook)
Medium Fat (5 to 10 grams) Bluefish, Catfish, Rainbow trout, Salmon (Coho and Sockeye), Swordfish
Low Fat (2 to 5 grams) Tilapia, Halibut, Mussels, Ocean perch, Oysters, Pacific rockfish, Salmon (Chum, Pink)
Very Low Fat (less than 2 grams) Crab, Clams, Cod, Flounder/sole, Haddock, Hake, Lobster, Mahi-mahi, Pollock, Scallops, Shrimp, Tuna

When evaluating a food, it’s important to consider both the total amount of fat and the kind of fat that it contains. The two major kinds of fat are the saturated fats (usually solid at room temperature like butter or lard) and unsaturated fats (usually liquid at room temperature like vegetable oils). Monounsaturated and polyunsaturated fats are two types of unsaturated fat. Current dietary recommendations suggest that we decrease the amount of saturated fat and increase the proportion of unsaturated fat in our diet. A large proportion of the fat in seafood is unsaturated, and seafood contains a unique kind of polyunsaturated fat, called omega-3 fatty acids, which can provide additional health benefits. Because of the amount and kind of fat in seafood it can be a good choice to help you follow current dietary recommendations.

Cholesterol

Most animal foods including seafood contain some cholesterol. Current dietary recommendations suggest that we reduce our cholesterol intake to less than 300 milligrams per day. Almost all types of fish and shellfish contain well under 100 milligrams of cholesterol per 3 ounce cooked serving, and many of the leaner types of fish have less than 60 milligrams. Most shellfish contain less than 100 milligrams of cholesterol per 3 ounce cooked serving. Shrimp contain somewhat higher amounts of cholesterol, with 170 milligrams per 3 ounce cooked serving, and squid is the only seafood that has a significantly elevated cholesterol content which averages almost 400 milligrams per 3 ounce cooked portion. Fish roe, caviar, the internal organs of fish (such as livers), the tomalley of lobsters, and the mustard of crabs can contain high amounts of cholesterol.

Sodium

Current dietary recommendations suggest that we use salt and sodium only in moderation because for some people reducing their sodium intake can decrease risks associated with high blood pressure. The current recommended limit for daily sodium intake is less than 2,300 milligrams for the general adult population and higher risk groups would benefit by further reducing their sodium intake to 1,500 milligrams per day. Fish are naturally low in sodium and even those species with the highest sodium levels contain less than 100 milligrams per 3 ounce cooked portion. Most shellfish generally have more sodium, ranging from 100 to 500 milligrams per 3 ounce cooked serving. Some processed or frozen seafood products may contain significantly higher sodium levels. Products that are brine frozen such as crab legs may contain as much as 800 to 1000 milligrams of sodium per serving, and other products such as surimi or imitation shellfish products, smoked fish, and some canned products that have salt added during processing may also contain higher amounts of sodium. It’s a good idea to carefully read ingredient or nutritional labels for processed products to determine their sodium content.

Vitamins and Minerals

Seafood is generally considered to be a reasonable but not a particularly rich source of vitamins. Fish have levels of B vitamins that are similar to many other protein-rich foods. Fattier fish like mackerel and herring can be a good source of Vitamin D and Vitamin A. Most types of seafood are a reasonable source of minerals such as phosphorus, potassium, and selenium. Canned fish such as salmon and sardines that contain bones which are softened during the canning process can be a good source of calcium, but most fish flesh doesn’t provide a significant amount of calcium. Some shellfish, such as clams and oysters, are a good source of iron, zinc, magnesium, copper, iodine, and other trace minerals. Most fish contain moderate to small amounts of these minerals.

Fish and Shellfish Nutrient Composition Chart

This chart provides the nutrient composition for a 3 ounce cooked portion of the 20 most frequently consumed seafood products identified by the FDA.

Fat and Fatty Acids

Breading and frying is a popular way of preparing seafood products, but the oil can be absorbed into the raw product causing an increase in total fat and calories. The chart below shows how breading and frying seafood can double the calories in a 3-ounce serving. Frying or deep-frying does not just increase total fat; it can change the amount of beneficial omega-3 fatty acids in each serving. Health organizations suggest eating seafood twice per week to get an average daily intake of 250 milligrams of omega-3 fatty acids in the diet. Frying can cause these beneficial omega-3 fatty acids to dissolve in the cooking oil. It can even change the amount of each omega-3 fatty acid present, creating a less healthy ratio. Instead of serving seafood fried, there are preparation methods that can maintain its healthy benefits, including: poaching, steaming, baking, broiling, stir-frying and microwaving. 

Healthy Seafood Preparation

Nutrient Healthy Preparation Use in Limited Amounts
Fat & Fatty Acids Grilling, poaching, steaming, baking, broiling, and stir-frying Breaded and fried/deep fried
Cholesterol Use sauces that are wine or vegetable-based Sauces using eggs or dairy
Sodium Use lemon and other herbs, such as dill, fennel, cilantro for fish fillets; and basil, chives, oregano, thyme, and rosemary for shellfish Marinades or large amounts of smoked fish

Seafood Nutrient Table

The table below contains nutrient information for popular raw, cooked and processed seafood products, including total fat, sodium, and fatty acid content. All values are presented in 3-ounce portions, but keep in mind that serving sizes can range from 3 to 8-ounces depending on the recipe and individual preferences. A 3-ounce serving of fish is the size of a deck of cards. Nutrient information for other seafood products can be found at this USDA website.

Salmon Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Atlantic Salmon 177 11.41 2.59 1671 50 47
Baked Atlantic Salmon 175 10.50 2.12 1825 52 54
Raw Chinook Salmon 152 8.87 2.63 1659 40 42
Smoked Chinook Salmon 99 3.67 0.79 383 666 20
Kippered Chinook Salmon 178 11.01 2.07 1062 740 57
Raw Sockeye Salmon 144 5.69 0.77 673 114 54
Canned Sockeye Salmon 141 6.21 1.33 1228 306 37
Smoked Sockeye Salmon 175 6.17 1.25 1335 510 79
Salmon Nuggets or Burger 180 9.96 1.33 422 147 22

Catfish Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Catfish 101 5.05 1.11 62 83 47
Baked Catfish 122 6.11 1.34 76 101 56
Battered and Fried Catfish 195 11.33 2.79 290 238 60

Clam and Oyster Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Oysters 50 1.32 0.37 333 151 21
Baked/Grilled Oysters 67 1.80 0.58 384 139 32
Battered and Fried Oysters 169 10.69 2.71 357 354 60
Raw Clams 73 0.82 0.15 91 511 26
Canned Clams 121 1.35 0.26 150 95 42
Battered and Fried Clams 333 19.52 4.88 N/A 616 65
Clam chowder (1 cup) 154 5.09 2.75 26 688 18

Shrimp Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Shrimp 60 0.86 0.09 51 481 107
Steamed Shrimp 101 1.45 0.16 87 805 179
Battered and Fried Shrimp 206 10.44 1.7 198 292 117

Pollock Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Alaskan Pollock 78 0.83 0.11 357 73 60
Battered and Fried Fish Fillet 197 10.45 2.39 N/A 452 29
Battered and Fried Fish Sticks 212 11.26 2.33 343 358 24
Fish sandwich 243 13.29 3.781 N/A 436 68

Tuna Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Skipjack 88 0.86 0.27 217 31 40
Canned Light Tuna (oil) 168 6.98 1.3 109 301 15
Canned Light Tuna (water) 99 0.70 0.19 230 287 26
Canned White Tuna (oil) 158 6.87 1.08 207 337 26
Canned White Tuna (water) 109 2.52 0.67 733 320 36
Tuna salad 159 7.87 1.3 59 342 11

Crab Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Blue Crab 74 0.92 0.18 273 249 66
Canned Blue Crab 71 0.63 0.17 143 336 82
Blue Crab cakes 132 6.39 1.26 377 280 128
Raw Alaskan King Crab 71 0.51 0.07 N/A 711 36
Steamed Alaskan King Crab 82 1.31 0.11 351 911 45
Imitation Alaskan King Crab, surimi 81 0.39 0.15 N/A 715 17

Herring Nutrient Content

Seafood
(3 ounces)
Calories
(kcal)
Total Fat
(g)
Saturated Fat
(g)
Omega-3’s, 
EPA+DHA
(mg)
Sodium
(mg)
Cholesterol
(mg)
Raw Herring 134 7.68 1.73 1336 76 51
Broiled or Baked Herring 173 9.85 2.22 1712 98 65
Pickled herring 223 15.31 2.02 1181 740 11

*All values obtained from the USDA National Nutrient Database for Standard Reference.

Overview of the Seafood Industry

Overview

A wide variety of seafood products are available in the U.S. marketplace from many different sources. In the U.S., wild fish and shellfish are harvested by commercial fishermen in both near shore and open ocean waters, and in fresh water lakes or rivers. Farm raised (aquacultured) seafood products are raised both on land in ponds (catfish), or re-circulating tanks (tilapia and hybrid bass), and in near shore coastal waters (salmon and shellfish). These same methods are used to farm a wide variety of fish and shellfish in other countries around the world which are then imported into the U.S.

Once seafood products are harvested, they are generally processed or packaged for distribution to retail stores and restaurants. Wild fish and shellfish are unloaded from harvest vessels and farmed products are harvested from facilities then transported and packed for distribution to processing plants or wholesalers. Processors convert the whole fish or shellfish to various other product forms such as fresh fish fillets or steaks or other items such as frozen products, breaded fish portions, and canned or smoked products. Some of these products may be further converted by secondary processors to heat and serve or ready-to-eat products like seafood salads, entrees or other items. Wholesalers and foodservice distributors receive both raw and processed products from many different domestic and foreign sources and distribute them to retail stores and restaurants. Consumers purchase these products from retail stores for home consumption or at restaurants and other foodservice establishments.

Sources of Fish and Shellfish Consumed in the U.S.

The commercial seafood products consumed by Americans at home or in restaurants or other foodservice establishments primarily come from three different sources: U.S. commercial fisheries, U.S. aquaculture production, or imports brought into the U.S. from other countries. Seafood is also a unique food in that a large amount of fish and shellfish are harvested from the wild by individuals for recreational purposes and some of that harvest is also consumed. The following information provides an overview of the types of fish and shellfish that comes from these four different sources.

U.S. Commercial Fisheries

Commercial landings (edible and industrial) by U.S. fishermen at ports in the 50 states were 9.9 billion pounds or 4.5 million metric tons valued at $5.4 billion in 2017—an increase of 344 million pounds (up by 3.6%) and an increase of $110 million (up 2.1%) compared with 2016.

Over 50% of all U.S. landings were fish caught by in the Pacific Ocean within the Alaska region including groundfish like Pacific cod, flounders, hake, ocean perch, Alaska pollock, and rockfishes. Other important commercial Pacific Ocean species are salmon, halibut, Dungeness, King and Snow crab, tuna, and squid. In the Atlantic Ocean, some of the most economically important species include: scallops, lobster, clams, blue crab, oysters, and herring. Shrimp is an important fishery in the Gulf of Mexico and South Atlantic. Another important fishery is groundfish species caught by trawlers in the North Atlantic from Chesapeake Bay through New England that include: butterfish, Atlantic cod, cusk, haddock, hake, ocean perch, and Atlantic pollock. A variety of finfish species such as tuna, flounder, grouper, snapper and other reef fish are important fisheries in the South Atlantic and Gulf of Mexico. The menhaden fishery in the Mid-Atlantic and Gulf of Mexico is also important, but is not used for human food but for bait or conversion to fish oil and fish meal that is used in a variety of products.

U.S. Aquaculture Production

In 2016, estimated freshwater plus marine U.S. aquaculture production was 633.5 million pounds with a value of $1.45 billion, an increase of 6.1 million pounds (1.0%) in volume and $60.6 million (4.3%) in value from 2015. Pond raised catfish represents the most significant species of the total farm raised seafood products produced annually in the U.S. Other important domestically produced aquaculture food products in order of the quantity produced include: salmon, crawfish, trout, oysters, tilapia, striped bass, clams, shrimp, and mussels.

Imported Seafood Products

The total import value of edible and nonedible fishery products was $38.4 billion in 2017—an increase of $2.5 billion (7.0%) compared with 2016. Imports of edible fishery products (product weight) were 5.9 billion pounds valued at $21.5 billion in 2017. Volume increased 92.8 million pounds (1.6%), while value increased by $2.0 billion (10.4%) compared with 2016. Imports of nonedible (i.e., industrial) products were $16.9 billion—an increase of $473.9 million (2.9%) compared with 2016.

China is the largest producer of seafood products in the world, followed by India, Indonesia, Vietnam, and Bangladesh. Globally, carps (30.5 million metric tons), tilapias (5.9 million metric tons), and salmon (3.3 million metric tons) are the finfish species groups with the greatest production. Clams (5.6 million metric tons), oysters (5.6 million metric tons), and shrimp (5.2 million metric tons) are the shellfish species groups with the most production. Aquatic plant farming, primarily seaweed, also represents a significant sector of global aquaculture production (30.1 million metric tons, valued at 11.6 billion). Seaweed farming is just now establishing in the U.S. and shows promise to become an important contributor to future U.S. marine aquaculture production.

Recreational Fisheries in the U.S.

NOAA estimated 8.6 million marine recreational anglers made 202 million marine recreational fishing trips in the continental United States, Hawaii, and Puerto Rico in 2017. Alaska data are not available for the current year. The estimated total marine recreational catch was 1 billion fish, of which 64 percent was released alive. The estimated total weight of harvested catch was nearly 447 million pounds. The Atlantic coast accounted for the majority of trips (69%) and catch (nearly 62%). The Gulf coast accounted for 28 percent of trips, and more than 36 percent of the catch. The Pacific coast accounted for nearly 2 percent of trips, and over 1 percent of the catch. Nationally, most (nearly 56% in numbers of fish) of the recreational catch came from inland waters, more than 34 percent from state territorial seas, and more than 9 percent from the EEZ. The majority of Atlantic, Gulf and Pacific trips fished primarily in inland waters.

Seafood Processing

The processing sector of the seafood industry converts the whole fish or shellfish harvested by fishermen or produced by aquaculture operations in the U.S. or in other countries into the products that are sold at retail stores or restaurants. The National Marine Fisheries Service estimated the estimated value of the 2017 domestic production of edible and nonedible processed fishery products was $12 billion, up 1.2 billion (10.8%) from 2016. The value of edible products was $11 billion—up 1.1 billion (10.7%) compared with 2016. The value of industrial products was $903.1 million in 2017—up 96.3 million (11.9%) from 2016. The annual U.S. production of raw (uncooked) fish fillets and steaks, including blocks, include a number of major species processed: Alaskan Pollock, salmon, cod, hake, flounders and haddock. 

Primary processors generally convert whole fish into fish fillets, steaks, loins, or shuck or cook raw shellfish, or remove the edible meat. These edible portions are then packed in some way and distributed as fresh refrigerated products or are frozen prior to distribution to wholesalers or directly to retail stores or restaurants. Other processors pack these edible portions into cans or other containers and apply a heat process to eliminate microorganisms that could cause the product to spoil or cause foodborne illness. Canned products are treated to sterilize their contents and can be stored without refrigeration. Pasteurized products are heat treated in a way that eliminates most but not all microorganisms and must be stored under refrigeration. Other processes could include the use of high pressure, irradiation or other treatments to sterilize or pasteurize the seafood product.

Secondary processors convert fresh or frozen fish and shellfish products and other ingredients into the final products that are available in retail stores and restaurants. Examples of value added finished seafood products could include: smoked seafood products, sushi, seafood salads and sandwiches, and seafood entrees or meals.

Seafood Wholesale and Distribution

There is a large network of wholesale and distribution businesses in the U.S. that purchase seafood products from a variety of different sources, store them, assemble the items into orders for customers, and deliver them. There are many variations to this basic business model. Some businesses specialize in specific types of products, or products from a specific geographic area. Other businesses called “broadline” distributors, buy and sell a full line of all types of products to meet their customers’ needs. Other businesses may focus on the unique needs of specific customers such as retail stores, restaurants, or institutional buyers with the the military, prisons, schools or hospitals. This much needed commercial business network is responsible for sourcing, purchasing, transporting, storing and delivering the seafood products available in our Nation’s diverse markets.

Seafood Retail Stores

Fresh, frozen and processed seafood products are primarily available to consumers for home consumption from retail stores. It has been estimated that about one third of the seafood consumed in the U.S. is purchased at retail stores for home consumption. There are many different types of retail stores with different business strategies. Small independent stores often specialize in products caught by local fisherman but also supply popular items such as shrimp which may come from Asia. Large retail chains also offer a variety of products which may also include locally caught items and a variety of other products from other regions of the U.S. or the world. Although there is some variation in the availability of seafood across the U.S., in most areas there is a wide variety of choices for retail purchases of seafood products.

Restaurants and Foodservice

U.S. consumers spend about two thirds of their annual expenditures on seafood in restaurants, cafeterias or other types of foodservice businesses. Seafood is an important item on the menu for most foodservice operations and the selection varies depending on the type of consumer that is targeted and menu prices. Fish portions, breaded shrimp, clams and other items are served in a variety of chain restaurants because of their consistent cost and good value. Portion sizes are easy to control and they can be prepared quickly and consistently. Seafood is frequently used as an ingredient in pasta or rice dishes and in sandwiches, wraps, soups and other entrees in a variety of mid-priced restaurants. Fresh seafood is also widely available in restaurants that feature one or more chefs that use their skills to creatively prepare different local or specialty items depending on availability and demand.

Overview of the U.S. Seafood Supply

Seafood in the American Diet

Over the past two decades per capita consumption of seafood products (fish + shellfish) in the U.S. has ranged from a low of 14.6 pounds per person in 1997 to a record high of 16.5 pounds in 2004 and 2006. Since 2004, U.S. annual consumption of fish and shellfish has gradually decreased to 14.9 pounds per person in 2018. For comparison, U.S. annual per capita consumption of other food commodities in 2016 is: beef about 55.4 pounds, chicken near 90.1 pounds, dairy products over 600 pounds, vegetables over 380 pounds, fruits over 250 pounds, and flour and cereal products over 170 pounds.

Description of Top Commercial Seafood Items

A wide variety of fish and shellfish products are available in the marketplace. It has been estimated that hundreds of different species of fish and shellfish are sold annually. However, ten different types of fish and shellfish products represent more than 80% of the seafood consumed in the U.S. About 55% of all seafood consumed in 2017 was limited to three types of seafood: shrimp, canned tuna and salmon. One new product which has increased in consumption is fish from Pangasius species, that are called basa, swai or tra in the U.S. These fish are farmed in freshwater and primarily imported from the Mekong River delta region in Vietnam.

Types of Seafood Products Consumed

About three fourths of the seafood products consumed in the U.S. are fresh or frozen, and consumption of these product forms has reached a plateau. Slightly more than half of the fresh or frozen products consumed are finfish and less than half shellfish, primarily shrimp. Canned seafood products account for slightly less than one fourth of the seafood consumed in the U.S., and the amount has decreased steadily over the past two decades. Canned tuna represents about 60% of all the canned seafood consumed in the U.S., but the amount of canned tuna consumed has fallen from a high of 3.9 pounds per person in 1989 to 0 pounds in 2017. Canned shellfish represents over 13% of all canned products consumed, followed by sardines at 6.5%. Cured seafood items such as smoked, salted or pickled products have consistently been about 2% of all seafood products consumed over the past two decades.

The U.S. Seafood Supply

Imported Seafood Supply – The majority of seafood consumed in the U.S. is imported from other countries around the world. This number continues to rise in order to meet consumer demand. However, NOAA Fisheries data shows that a significant portion of this imported seafood is caught by American fishermen, exported overseas for processing, and then imported back to the U.S. With much of this imported seafood representing fresh or frozen products. Shrimp is the leading fresh or frozen product imported into the U.S. followed by freshwater fillets and steaks, salmon, tuna, groundfish (cod, haddock and hakes), crabs and crabmeat, frozen fish blocks used to make fish sticks or portions, squid and lobster. The leading foreign suppliers of seafood products to the U.S. in 2014 were China, Canada, India, Thailand, Vietnam, and Indonesia. About two thirds of the edible seafood imported into the U.S. came from these six countries.

U.S. Domestic Seafood Supply

Commercial Fisheries – About 9.5 billion pounds of edible seafood products with a dockside value of $5.4 billion were landed in the U.S. in 2017. The majority (over 80%) of this catch is finfish and the rest is shellfish. The leading species landed by U.S. commercial fishermen in 2017 in descending order includes: Alaska pollock, menhaden, tuna, cod, and salmon. Alaska led all states in volume of landings in 2017 with over 60% of the total catch; followed by the Gulf of Mexico 14%, Atlantic 13%, and Pacific regions at 12%.

Aquaculture Production – The production of farm raised fish and shellfish in 2017 was about 633 million pounds worth $1.5 billion. In the United States, the amount of fish and shellfish harvested from the wild annually is more than 10 times greater than the amount produced by domestic aquaculture farms. Pond raised catfish represents a little over half of the total farm raised seafood products produced annually in the U.S. Other important domestically produced aquaculture products in order of the quantity produced include: crawfish, trout, oysters, salmon, tilapia, striped bass, clams, shrimp and mussels.

Processed Products – The value of seafood products processed in the U.S. in 2017 was over $10 billion. Government figures estimate that there were 3,137 seafood processing and wholesale plants in the U.S. that employed almost 63,000 people in 2017. States with the largest number of people employed in seafood processing or wholesale plants were: Alaska, Washington, California, Massachusetts, Florida, Texas, Mississippi and Louisiana. The major seafood products processed in the U.S. were canned seafood (primarily tuna and sardine), fresh and frozen fish fillets and steaks, breaded fish portions and sticks, and breaded shrimp.

Recreational Fisheries – According to National Marine Fisheries Service estimates, in 2017, more than 8 million anglers made over 202 million marine recreational fishing trips in the U.S. The estimated total marine recreational catch was nearly 397 million fish. The estimated total weight of the recreationally harvested catch was almost 447 million pounds. Nationally, most (56 percent in numbers of fish) of the recreational catch came from estuaries, 34 percent from state or territorial coastal marine waters 0 to 3 miles from the shore, and nearly 9 percent from federal ocean waters from 3 to 200 miles from shore.