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Seafood and Shellfish Safety

Fish and shellfish are an excellent source of protein, vitamins, and minerals. Many fish are also high in Omega-3 fatty acids - which are believed to provide protection from heart disease. However, fish can become unhealthy to eat based on the following three factors:

  • the length of time they are exposed to harmful substances in their habitat
  • the amount(s) of contaminant(s) in the food they themselves eat
  • the bacteria and parasites they may contain that are harmful to humans

You can reduce your risk of health hazards that may be involved in eating fish by knowing how to choose, store, prepare, and cook fish. The following report provides information find out about the safe types of fish to eat, the safe ways to prepare fish, and how eating fish can affect pregnancy.

Get Hooked on Health: Fish - A Great Nutritional Catch (3 MB)

NOAA River Gauge Reading and Prediction at Barry Steam Plant

View live updates and river gauge readings from the Mobile River at the Barry Steam Plant.

Shellfish Sanitation and Shipping

The Interstate Shellfish Sanitation Conference (ISSC) was formed in 1982 to foster, promote, and provide information on shellfish sanitation through the cooperation of state and federal control agencies, the shellfish industry, and the academic community.

Regulatory authorities in the United States, Canada, Chile, Korea, New Zealand and Mexico, under the uniform sanitation requirements of the National Shellfish Program, publish a monthly list of certified shellfish shippers for the information and use by food control officials, seafood industry, and other interested persons.

Interstate Certified Shellfish Shippers List (ICSSL)

Control measures of the states are evaluated by the U.S. Food and Drug Administration. Canadian, Chilean, Korean, New Zealand and Mexican shippers are included under the terms of the shellfish sanitation agreements with the governments of these countries.


Page last updated: June 13, 2023