Is It Time to Dive Back in the Gulf Waters?
The Gulf waters are re-opening to fishermen and government inspectors say that seafood cleared for sale has been thouroughly inspected. Still in early August 54% of Americans did not trust the Gulf seafood, which accounts for 2% of overall U.S. seafood consumption. We don’t think its unreasonable to be wary but remember your grocer won’t stock and you won’t be buying a tarry, oily, sludge blackened, fish steak. The main problem with oil contamination is the poly cyclic aromatic hydrocarbons, the same hydrocarbon that forms in grilled meats, which is considered a potential cancer causing chemical.
If you want to support the gulf fishermen, you may want to start with fish since fish process oil contamination fastest.
Blue Crab Can Make Your Mouth Water
Oysters and Crabs take longer to process the contaminants, which is a shame because the crap picture from The 2009 Summer Food Drive is making me hungry. Shrimp are somewhere in the middle on the processing contamination scale.