Seafood in the 21st Century
Meeting the Needs of Washington’s Fish- and Shellfish-Buying Citizenry
By David G. Gordon
Meeting the Needs of Washington’s Fish- and Shellfish-Buying Citizenry Newspaper headlines decrying the collapse of commercial fisheries and warning of contamination and disease in once-healthy fish and shellfish stocks — these attention-getting items have spurred the National Sea Grant Office to emphasize research and outreach in support of safe and sustainable seafood supplies.
Washington Sea Grant has been involved with these topics over several decades, hosting workshops and producing useful documents such as the Northwest Seafood Processor’s Glossary. In recent years, however, the program’s focus has changed, from efforts targeting the large-scale food processors to activities geared for smaller retailers of seafood products, as well as the consumers themselves.
“We’ve seen a rise in popularity of full-service counters at supermarkets,” explains Steve Harbell, Marine Field Agent with Washington Sea Grant. “It’s no longer a matter of selling frozen products or shrink-wrapped fillets on ice. As such, retailers now need to know much more about their wares, to establish the value of their products and answer customers’ questions.”
The role of shoppers has changed in response to this shift. Shoppers need to know what they are buying — what’s the difference between frozen and fresh, between wild-caught and farm-raised — and how to evaluate the real or perceived health risks that are associated with various products.
“We recognize that seafood consumers aren’t necessarily scientists,” Harbell says. “They can benefit from the knowledge we’ve gathered through our dealings with the industry and that we are eager to share with them.”
Take, for instance, the issue of chemical contamination. “There’s been plenty of media coverage of mercury and other contaminants in fish from the Great Lakes and, closer to home, among pen-raised salmon from Puget Sound,” says Harbell. “The fact is, traces of contaminants are found in many of the foods we eat, including butter. Because they are concentrated in animal fat, you’ll find detectable levels in many of our foods, still well below the U.S. Environmental Protection Agency’s tolerance levels. So it’s really a matter of relative risk, and the good news is that contamination in seafood is not a threat to diners in the Northwest.”
To give consumers the tools they need to weigh the issue and decide for themselves, Harbell routinely gives presentations on seafood safety to consumer groups and Master Food Preservers, a WSU Extensionsponsored class. He recently participated in a session on seafood safety at the Sound Waters gathering in Coupeville, and has plans to offer similar sessions for seafood aficionados throughout 2007.
Harbell, along with Marine Advisory Services member Sarah Fisken and program leader Pete Granger, is presently discussing a training program with seafood retailers to enhance the expertise of seafood counter staff.
“Seafood staff, both new and seasoned, need training in where seafood comes from, how it is caught and processed, how to evaluate quality and handle seafood safely and efficiently, plus marketing, preparation and a range of other topics,” says Granger.
It’s an ever-changing marketplace,” concludes Harbell. “We’re here to help both buyers and sellers make the most of the challenges and changes they currently face.
Contact David G. Gordon, Science Writer for Washington Sea Grant, for further information.