How much seafood should I eat?
What are omega-3s?
Where did the seafood come from?
Are saltwater fish higher in omega-3 fatty acids than freshwater fish?
Is it wild or farm raised?
Is imported seafood safe?
What can I do if I suspect I did not get the fish I ordered?
Which fish are sustainable, protected or managed (not overfished or threatened)?
If I am allergic to shrimp, will I be allergic to all seafood?
Are seafood advisory cards a good source of information for species?
Is raw seafood, like oysters and sushi safe to eat?
Does seafood have hormones, antibiotics, or drugs?
Does all seafood have mercury?
How can I be sure the fish is not contaminated?
Should women who are pregnant or young children be concerned about mercury in seafood?
Does my fish contain polychlorinated biphenyls (PCBs)?
Does the salmon have color additives?
Why do shrimp (and some crabs) turn pink/red when they're cooked?
How do I know that the producers of farm-raised fish have complied with the regulatory requirements regarding antibiotics?
What's the difference between farm-raised salmon and salmon caught in the wild?
Do fish have worms (parasites)?
What is surimi?
I love calamari, but I heard that it's high in cholesterol. How do shellfish compare in cholesterol content?
© Copyright 2012. Project partially funded through a grant from the National Integrated Food Safety Initiative
(Grant No. 2007-51110-03815) of the National Institute of Food and Agriculture, U.S. Department of Agriculture