Fish is brain food. It’s heart-healthy and it can reduce your risk for depression and arthritis. But the fish you eat might also be contaminated! According to the FDA, 80 percent of the seafood we eat is imported and only 2 percent of it is inspected!
Shrimp, salmon and tuna are the top three imports. And most are farm-raised in China, Thailand and Indonesia, where food production standards are not well-regulated. In fact, foreign farmers often grow fish in water contaminated with animal and human waste, and use banned antibiotics just to keep the fish alive.
More than half the seafood that’s rejected after inspection is spoiled, or contaminated with bacteria, like salmonella. It can also be “dirty”, meaning it contains things like dirt, insect fragments, and rodent hair.
So, how can you protect yourself?
Check fish packaging for country-of-origin labeling. Stick with what’s processed in the U.S. and Canada. And look for fish that’s wild-caught, instead of farmed.
Also: Make sure your fridge is 40 degrees or colder.
And store your fish inside your fridge or freezer – not in the door compartments, where there’s more fluctuation in temperature.
Another tip: Fresh fish should not smell fishy. And the flesh should spring back when pressed.
Finally: Buy frozen fish – which will kill parasites, but not bacteria. So, make sure you cook it thoroughly.