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

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.

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.

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.