Frequently Asked Questions

Originally developed in Japan centuries ago, imitation crab is crafted from fish proteins processed into a versatile food ingredient. The production involves cleaning, mincing, washing, and freezing the protein extract from fish. Quality imitation crab has no odor and displays a creamy white color. Its excellent binding properties allow it to be shaped into various forms. Alaska pollock is predominantly used in the United States for manufacturing this product, followed by Pacific whiting.

Imitation crab products are created by combining the protein base with various seasonings and flavors to replicate the taste of crab, shrimp, lobster, and other shellfish. These products offer convenience, safety, and versatility. The manufacturing process includes pasteurization through vacuum packaging to eliminate harmful microorganisms. Most retail versions are both cholesterol-friendly and low in fat. Many are nutritionally enhanced with omega-3 oils. Since its introduction to the U.S. market in 1981, consumption has grown to over 400 million pounds annually.

Under federal law, specifically the Magnuson-Stevens Fishery Conservation and Management Act, all federally-managed fisheries in the United States must operate sustainably. Most state-managed fisheries follow similar requirements. Federal regulations also specify when fisheries require protection due to population declines. Management systems ensure a certain population threshold remains untouched before harvesting begins. Annual stock assessments for major U.S. fisheries determine population status and guide management decisions to protect and rebuild depleted stocks. Any legally caught and processed seafood in the United States meets sustainability standards.

Various organizations publish seafood selection guides to help consumers make purchasing decisions. These guides typically reflect the issuing organization's policy positions or specific objectives regarding fishing methods and marine conservation, which can result in contradictory recommendations depending on the source. The criteria used to evaluate seafood choices are not standardized and may not align with federal fisheries management requirements. For balanced, science-based information, the National Oceanic and Atmospheric Administration's FishWatch program provides reliable data on whether fisheries are overfished based on scientific assessments. If using third-party guides, conduct additional research or consult FishWatch for comprehensive, current information.

The 2010 Dietary Guidelines for Americans recommend at least 8 ounces of various seafood weekly for the general population. The American Heart Association advises eating fish (especially fatty varieties) at least twice weekly. These guidelines, issued every five years, also suggest increasing seafood consumption by choosing it instead of some meat and poultry. Selecting from the wide variety of fish and shellfish available helps ensure diverse nutrient intake. All seafood contains beneficial omega-3 fatty acids, specifically EPA and DHA. Fatty fish like salmon, mackerel, and herring are particularly rich in omega-3s.

For pregnant women, those planning pregnancy, or nursing mothers, the 2010 Dietary Guidelines recommend consuming 8 to 12 ounces of seafood per week, limiting albacore (white) tuna to 6 ounces weekly, and avoiding tilefish, shark, swordfish, and king mackerel due to mercury levels.

Wild-caught seafood contains no hormones, antibiotics, or drugs. This question typically pertains to farm-raised seafood. Unlike beef production, hormones are never used in fish farming. The U.S. Food and Drug Administration has approved a limited selection of antibiotics for use in farm-raised finfish (such as salmon and catfish). No antibiotics are approved for farm-raised shellfish like oysters.

When antibiotics are used in farm-raised finfish, it is for treating infections or illness, similar to their use in livestock. Like meat and poultry producers, aquaculture operations must cease antibiotic administration 30-180 days before sale (depending on the specific antibiotic), ensuring antibiotics are expelled from the fish or remain below FDA-established safe consumption levels.

All seafood sold in the United States must display country of origin labeling. While the majority of consumed seafood is imported, significant quantities are shipped from regions throughout the nation. Local selections are often preferred, but growing demand necessitates diverse sources. Origin information should be available at purchase and can be categorized as:

Local – from nearby waters or farms

Domestic – from locations within the United States, including specific coasts, lakes, rivers, farms, or cities, counties, and states

Imported – from foreign countries or specific locations within foreign countries

Additional documentation (labels, images, maps) regarding harvest location and product details may also be available.

Most consumers can safely enjoy raw shellfish from approved waters or sushi from reputable sources. However, certain populations should only eat thoroughly cooked seafood, including young children, elderly adults, pregnant women, and individuals with compromised immune systems due to liver disease, alcoholism, chemotherapy, steroid use, AIDS, diabetes, or routine antacid use. For shellfish on the market, federal and state regulations require approved source and harvest location information on all product tags or labels, ensuring products do not contain potentially harmful substances or bacteria. Most states mandate consumer advisory statements in markets or on menus when serving raw products. Required health advisories apply to consuming any raw animal products like meat, poultry, oysters, and eggs, which may contain potentially harmful viruses or bacteria. Cooking seafood to 145°F for 15 seconds destroys harmful viruses and bacteria.

Generally, only highly discerning individuals can detect taste differences between farm-raised and wild-caught salmon. However, some distinctions exist. The primary difference is species: most farm-raised salmon is Atlantic salmon, available year-round from farming operations. Wild-caught salmon typically belongs to one of five Pacific species (Chinook, chum, coho, pink, and sockeye). Wild-caught salmon season generally runs May through September, with fresh varieties available during that period. Outside the season, wild-caught salmon is typically available frozen. Wild-caught salmon generally costs more than farm-raised alternatives. Nutritional content varies slightly based on diet: wild products reflect their seasonal diet in natural waters, while farmed products reflect controlled feeds during growth. Both farm-raised and wild-caught salmon are healthy options, low in fat and high in protein.

While all fish contain trace amounts of mercury, levels vary significantly, and most fish have very low concentrations. Mercury is a naturally occurring element found in small quantities in air, water, and all living organisms. Increased concern about seafood mercury over the past decade has caused unwarranted alarm and general confusion about safe consumption.

The U.S. Food and Drug Administration has established guidelines for allowable mercury content in fish and seafood at 1.0 parts per million (ppm). Studies show the highest mercury levels occur in large predatory fish such as sharks, some billfish, and large tunas like bluefin. Smaller tunas, such as skipjack used for canned light tuna, contain much less (average: 0.12 ppm). Encouragingly, the most popular species consumed in the United States demonstrate low mercury levels. Salmon contains very low mercury (<0.1 ppm), as do sardines, flounder, cod, shrimp, oysters, and numerous other species.

The 2015-2020 Dietary Guidelines for Americans established seafood consumption guidelines for children and women who are pregnant, may become pregnant, or are breastfeeding:

– Consume at least 8 ounces and up to 12 ounces of various lower-mercury seafood weekly

– All tuna types, including albacore (white) and light canned tuna, are acceptable, but limit white tuna to 6 ounces per week

– Avoid large predatory fish such as shark, swordfish, tilefish, and king mackerel, which may contain higher mercury levels

– Avoid raw or partially cooked seafood, including smoked or cold-smoked products

The guidelines recommend that obstetricians and pediatricians provide guidance to pregnant or breastfeeding women for making healthy food choices that include seafood. Common low-mercury fish include shrimp, canned light tuna, salmon, pollock, and catfish. Scientific research demonstrates that seafood consumption reduces coronary heart disease and promotes cognitive development and visual acuity in children.

Wild salmon obtain their pink or reddish flesh color through their diet of krill, plankton, and other small organisms. These organisms contain astaxanthin, a natural antioxidant in the same family as beta-carotene found in carrots. Astaxanthin and beta-carotene are carotenes, a subclass of carotenoids responsible for red, orange, and yellow colors in foods and nature. Farm-raised salmon similarly receive coloring through their diet by consuming these same carotenes, primarily astaxanthin and a similar compound, canthaxanthin. These compounds, added to salmon feed, are approved by the U.S. Food and Drug Administration for use as food color additives. Currently, most astaxanthin and canthaxanthin used in salmon feed is synthetic, though research continues to improve natural synthesis processes using microorganisms.

Salmon and trout possess the unique ability to retain carotenes in their flesh. White-fleshed fish species, such as catfish, lack this ability, making carotene addition unnecessary in farm-raised catfish diets. For farm-raised salmon and trout to meet consumer expectations, their color must match familiar wild-caught fish. Recent regulations require labeling farm-raised salmon as 'color added' due to feed carotene inclusion, though seafood companies do not add dyes directly to fish flesh.

Antibiotic use in the United States is strictly regulated by the U.S. Food and Drug Administration, Center for Veterinary Medicine. The FDA also implements seafood safety regulations. Beyond oversight of all seafood safety, these regulations require that all U.S. processors and distributors ensure farm-raised finfish products comply with all antibiotic and drug use requirements.

All seafood imports must conform to United States seafood safety regulations. While the FDA cannot inspect and test all imported products, U.S. importers are legally required to ensure that farm-raised seafood entering the country complies with all safety requirements, including antibiotic regulations. The Food Safety Modernization Act of 2010 provides the FDA with additional resources to inspect imported products. Additionally, voluntary standardization programs help certify imported farm-raised products.