FAQs

Originating in Japan several centuries ago, surimi is a uniquely functional food ingredient made of fish proteins and used in surimi seafood products. Surimi consists of fish proteins that are refined through heading, gutting and mincing the fish, then washing, removing water, and freezing the remaining protein. Good quality surimi is odorless and has a creamy white appearance. Surimi has excellent gelling properties so that it can be formed into various shapes. The US is the leading country for the production of surimi. Alaska pollock is most often used followed by Pacific whiting in the manufacture of surimi.

Surimi seafood consists of unique seafood ingredients with flavor similar to that of naturally occurring crab, shrimp, lobster and other shellfish with added convenience, safety and versatility. Surimi seafood is formed by mixing various food ingredients and formed into various shapes before cooking and setting the gel structure of the final product. In manufacturing crab-flavored seafood made with surimi, shellfish flavors are added to give the food its recognizable character. Surimi seafood is vacuum-packed and pasteurized to destroy harmful bacteria (pathogens). Most retail products are both fat-free and low in cholesterol. They are often nutritionally enhanced with the inclusion of omega-3 oil. The development of crabstick in Japan in 1974-1975 was a cornerstone for the globalization of surimi seafood. The United States started to manufacture crabstick in 1981 and has its current market over 400 million pounds.

All federally-managed fisheries in the United States are required to be managed for sustainability under the Magnuson-Stevens Fishery Conservation and Management Act, the law of the land for U.S. fisheries. Most state-managed fisheries are also required to be managed for sustainability. U.S. law also directs when fisheries are to be protected due to certain levels of depletion. All federally-managed fisheries are required to be managed in a way where a certain amount of the population is left “untouched” before fishing is allowed to take place. Stock assessments are conducted on a major portion of U.S. fisheries on an annual basis to determine the status of fish stock populations. These stock assessments are used by fisheries managers to determine if populations are depleted and if specific management measures are required to “protect” the species as it rebuilds to a larger population. Federal law also dictates when a fish stock is “threatened” based on stock assessments and certain steps are then taken to protect the stock. Any seafood choice which was lawfully caught and processed in the United States is managed to meet sustainability requirements

There are a number of advisory cards available from a variety of sources to assist consumers with their seafood purchasing choices. The cards generally reflect an organization’s policy stance or specific agenda with regards to fishing practices or other marine issues and thus the cards may contradict each other depending on the source. This can lead to consumer confusion. Additionally, criteria used to “score” seafood choices by an organization is not standardized or based on any federal fisheries management requirements but rather is reflective of the organizations’ policy stance. Most U.S. fisheries are managed for sustainability under U.S. federal or state law, which includes a requirement that no overfishing be allowed. The National Oceanic and Atmospheric Administration’s Fish Watch provides consumers with balanced fishery information that includes whether or not a fishery is considered overfished based on scientific stock assessments. If you choose to utilize seafood advisory cards from non-governmental organizations you are encouraged to do additional homework on your own or consult Fishwatch to ensure that you are receiving the most complete, accurate, and up to date information regarding your seafood choice.

Current recommendations for the general population from the 2010 Dietary Guidelines for Americans are to eat 8 or more ounces of a variety of seafood each week. The American Heart Association recommends eating fish (particularly fatty fish) at least two times per week. The Dietary Guidelines, which are issued every 5 years by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services, also recommend that everyone increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry. It is a good idea to choose from a variety of the different types of fish and shellfish available in U.S. markets when selecting your two seafood meals each week. All seafood contains heart healthy omega-3 fatty acids called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fatty fish like salmon, mackerel, and herring are particularly rich in omega-3s.

The 2010 Dietary Guidelines for Americans also recommend pregnant women or women who will become pregnant or are nursing should consume at least 8 ounces and up to 12 ounces of seafood per week, and limit the amount of albacore (white) tuna to 6 ounces per week and not to eat tilefish, shark, swordfish, and king mackerel because of mercury concerns.

Wild-caught seafood has no hormones, antibiotics or drugs. This question usually arises concerning aquacultured or farm-raised seafood products. Unlike beef products, hormones are not used during fish farming. There is, however, a short list of antibiotics that have been approved for use in the United States, by the U.S. Food and Drug Administration (FDA), for aquacultured finfish (e.g. salmon and catfish). Aquacultured shellfish (e.g. oysters) do not have any antibiotics approved for use.

Antibiotics are used for farm-raised finfish for the same reasons that they might be used for beef. These are issues related to infection or illness of the fish. Just like meat or poultry, producers of aquacultured fish must stop administering antibiotics 30-180 days, depending on the antibiotic, prior to sale. This is to assure the antibiotics have been completely expelled by the fish or are far below the level that the FDA have determined to be safe for human consumption.

All seafood sold in the United States is required to have a country of origin label. The majority of seafood consumed in the United States is imported. There is also a significant portion that is shipped from regions around the nation. Often local selections are preferred but the growing demand for seafood requires multiple sources to meet buyer expectations. The location of seafood harvest or production should be available at the point of purchase, and can be categorized as the following:

Local – neighboring waters or farms (aquaculture)

Domestic – location within the United States; coast, lake, river, farm; or city, county, and/or state

Imported – foreign country or location within a foreign country

Additional evidence (labels, pictures, maps) for the location of harvest and comments about the location and products may also be available.

All seafood (fish and shellfish) sold in the United States is required to be labeled with the type of production (wild or farm-raised). Seafood consumption in the United States has reached over 50% farmed sources and the growing demand for healthful seafood requires more farmed production. Increasing sources will introduce new choices from new locations, creating the ability to have diversity in the selection of healthful choices with different flavors, forms and costs. Fortunately, wild and farmed seafood are subject to the same regulatory measures for product safety regardless of the source (see How do I know that the producers of farm-raised fish have complied with the regulatory requirements?)

There are two kinds of potential contamination in fish: chemical and bacterial. Issues associated with chemical contamination, like PCB’s and mercury, are answered by other questions (e.g. Does my fish contain PCB’s?; Does all seafood have mercury?). For bacterial contamination issues, a retailer will keep fish and shellfish cold to help control bacterial growth for quality and safety reasons. They will also keep cooked seafood away from raw seafood to avoid cross-contamination. A consumer should handle seafood in the same way. The consumer has control over bacterial growth in fish after its purchase and when it arrives at home.

Like all raw beef, poultry and pork products, all fresh/frozen, raw seafood contains bacteria – most will spoil the fish but others might get you sick. However, if the seafood is properly handled after purchase and at home (kept cold or frozen until cooked), and cooked properly, any disease-causing bacteria will be killed. It is always best to cook seafood thoroughly to minimize the risk of bacterial foodborne illness and avoid cross-contamination between any raw seafood and already cooked or ready-to-eat (e.g. salads, fruit, smoked products) foods. If you choose to eat raw or undercooked seafood, choose high quality seafood from a reputable dealer. Remember there is risk associated with consuming undercooked seafood so young children, females who are pregnant or nursing and immuno-compromised individuals and older adults should avoid eating it.

Buying or ordering one type (specie) of fish or shellfish and not getting what you ordered is disappointing and also fraud – it is against the law. The U.S. Food and Drug Administration (FDA), National Marine Fisheries Service (NMFS) and state departments of health all consider it – species substitution — a type of fraud. Some states like Florida take this very seriously and consumers can file a complaint directly online. Fraud is not always intentional. It can occur because of misunderstanding or lack of information, or it can be an honest mistake by a grocery store or restaurant if they bought a misrepresented product. Ignorance of the mislabeling does not excuse the violation, however, and the FDA holds the seller responsible.

What can you do? Become an informed consumer – know your seafood – learn what the fish looks like. Many species have distinguishing marks or specific origins, and an informed consumer can watch for the marks or ask the fish market manager where the fish comes from. Consumers can also check one of many well-illustrated seafood cookbooks. These have information on what species look like, and how to tell the difference between substitutes and the real thing. Usually there’s also information about the texture and taste of a species. If a product isn’t as expected after it’s cooked, consumers can discuss the problem with the fish market manager or restaurant staff where the product was purchased.

The greatest risk of exposure to polychlorinated biphenyls (PCBs) is from recreationally caught fish from contaminated waters. Always check for any advisories at your local or state health department or U.S. Environmental Protection Agency (U.S. EPA) (http://epa.gov/waterscience/fish/states.htm) prior to eating recreationally caught fish or shellfish. Removing the skin and trimming the fat from fish can lower the PCB exposure levels by as much as 40%.

PCBs are man-made pollutants that were introduced into the environment from various commercial and industrial applications. These compounds were banned in the United States in the 1970s but continue to be present in the environment. Although the environmental levels are decreasing, their presence is still a concern because they can have negative effects on the developing fetus and may increase the risk of certain cancers. Exposure to PCBs is mainly through the diet. PCBs can concentrate in animal fats found in meats, seafood, and dairy products. PCB concern in seafood is generally for fresh waters, estuaries, and near-shore coastal waters rather than the open ocean. Most commercial seafood is well below the tolerance level of 2.0 parts per million (ppm) set by the U.S. FDA, with numerous studies reporting levels of PCBs in a variety of fish and shellfish ranging from 0.0005 to 0.100 ppm.

Seafood is one of the top 8 food groups or Major Food Allergens as defined by Food Allergy Labeling and Consumer Protection Act (FALCPA). Under FALCPA, food labels are required to state clearly whether the food contains a major food allergen.

If you are allergic to shrimp there is a chance that you may also be allergic to other seafood and their products. You should work with your physician to determine what specific seafoods are allergic to.

There are some food safety considerations that consumers should be aware of before they select the types of seafood products they intend to eat. For example, individuals need to be aware of any allergies that they might have to specific types of fish, shellfish (clams, oysters) or crustaceans (shrimp, lobsters, crab). Finfish and crustaceans are two of the eight key allergens that account for 90% of allergic responses from food. Since proper cooking and handling will not remove the allergenic properties of the food, it is necessary for consumers to avoid the food of concern.

The pink or red color associated with cooked shrimp and some crabs is caused by the same compounds responsible for the pink/red color in salmon and the orange color in carrots. Shrimp and some crabs contain astaxanthin, which is classified as a carotene (a subclass of carotenoids), and are the pigments responsible for the red, orange, and yellow colors found in foods and nature. Prior to cooking, the astaxanthin compounds are covered in a protein shell, causing the shrimp or crabs to appear a darker or grey color. Once these proteins are exposed to heat they break down and release the astaxanthin compounds resulting in the pink/red color common in cooked shrimp and some crabs. For further information, read “Does the salmon have color additives?”