The Tonka Report

Real News In A Changing World

US Government Says Gulf Seafood Safe As Consumers Must Decide

with 4 comments

August 25, 2010: Michelle Locke / Associated Press (AP) via Yahoo News – August 24, 2010

OAKLAND, Calif. – Shawn Mattiuz, manager of the Hapuku Fish Shop in Market Hall, a collection of upscale food purveyors in Oakland’s bustling Rockridge district, has been watching the Gulf seafood saga play out in the ice-cooled trays of his display cases.

For a few days after the oil spill turned into a crisis this spring, demand stalled as “everybody freaked out,” he said. Since then, he says concern has died down and he’s selling about the same amount of Gulf shrimp as he did pre-spill. “I get a lot of questions about it, definitely. They want to know if it’s regulated,” says Mattiuz. “The truth of the matter is from everything that I’ve read, it’s more highly regulated now than it ever has been.”

More Gulf waters are reopening to fishermen, and government officials say seafood cleared for sale has been thoroughly vetted. Whether consumers are buying those assurances — and the fish — remains to be seen. Nationally, an Associated Press-GfK poll that surveyed 1,007 adults nationwide between Aug. 11-16 found that 54 percent did not trust the seafood.

But Jimmy Galle, founder of Sausalito-based Gulfish LP and supplier to Hapuku and a number of upscale restaurants in the San Francisco Bay area and elsewhere, says his business has begun to grow again after a few lean months. “And the shrimp has been nothing less than spectacular lately,” he said.

Ann Cashion, co-owner of Johnny’s Halfshell in Washington, D.C., one of Galle’s clients, sees concerns about Gulf seafood safety fading. “I find that people aren’t even asking right now. It was more on top of people’s brains when the oil was still flowing,” she said. Cashion believes the testing is thorough, particularly because state officials are involved. “The state of Louisiana and the Gulf Coast in general has so much to lose if there is any kind of problem with any seafood that gets through inspection, so I know the inspection is going to be thorough and is going to err on the side of ‘Let’s don’t take any chances,'” she said. Not everyone shares that confidence in Gulf seafood, which accounts for about 2 percent of overall U.S. seafood consumed.

“I would say that I always have a skeptical eye toward government regulation and government certification of things,” said Genie Gratto, an Oakland food blogger. “It’s been proven time and time again that, first of all government certification of food is such a massive job — the USDA and the FDA tend to be pretty understaffed in those kind of inspection areas — there’s no way they can get everything.” On the other hand, she does have confidence in buying from trusted suppliers, like the small meat and fish market she shops at. She also tries to buy local, which doesn’t include Gulf seafood.

The Natural Resources Defense Council and other groups recently asked the Food and Drug Administration and the National Oceanic and Atmospheric Administration to strengthen procedures for determining whether seafood is safe and whether fishing areas should be reopened. They also want sampling protocols and data published online.

“We’re not saying that the seafood is not safe,” said Gina Solomon, a senior scientist with NRDC. “We’re basically raising questions about the government’s procedures, their scientific procedures and their transparency.” One issue is whether government standards are strict enough to protect vulnerable populations, she said. “We want to make sure that the government is setting up a robust seafood safety testing program that will be able to protect the public for years to come, because that’s how long this problem is likely to last.”

The FDA is reviewing the NRDC letter, but officials are confident in the protocols, said agency spokeswoman Meghan Scott. The main issue with oil contamination is potential cancer-causing substances called polycyclic aromatic hydrocarbons, or PAHs. These are pollutants that show up in other foods as well, such as grilled meat. If there is contamination, fish metabolize it fastest, oysters and crabs slowest and shrimp are somewhere between. Testing includes “sniffers,” who check for traces of oil and lab tests on ground up seafood to check for signs of contaminants.

Because of strict adherence to procedures, the FDA “feels confident in the safety of seafood coming from these waters,” Scott said in an e-mail. “We also understand that we must remain vigilant to ensure the safety of seafood coming from the Gulf. As such, FDA and NOAA will continue to monitor both water and seafood to ensure that tainted fish is not allowed into the marketplace.”

Like Mattiuz, John Currence, chef/owner of the City Grocery Restaurant Group in Oxford, Miss., has been getting a lot of questions about Gulf seafood — but not because customers are nervous. “People have, through the entirety of this crisis, actually questioned us about our seafood because they wanted to support the Gulf fisheries and the Gulf fishermen, not because they were afraid of the quality of what was available out there,” he said.

Like others, he’s concerned about the long-term effects of the spill, “but nobody has any idea of what the actual answer to that is. So the question is, are we going to sit here and wring our hands in fear for what the future may bring? Or are we going to do our best to make the Gulf heal and be glad for what’s coming through our doors every day that is entirely on par with what we were getting April 19 (before the spill began.)

In Oakland, about half a dozen customers stopping by Hapuku Fish during a recent lunch-hour seemed unfazed at the idea of buying Gulf seafood. One exception was Louise Booth, a homemaker in the east San Francisco Bay. She wasn’t ready to buy Gulf seafood “for a while. I know it’s been authorized, but ….” she said, shrugging her shoulders. But regular customer Sharon Francis of Oakland happily selected some fresh Gulf shrimp to go with a paella. “I just trust my fishmonger,” she said. “I know these guys carry the best.”

The Tonka Report Editor’s Note: Above you have just read the US government and MSM propaganda spin concerning the safety of Gulf seafood. Now, I strongly urge that all of you read the following two outstanding articles, complete with heart-wrenching pictures of the damage and utterly damning videos and interviews of government officials, scientists, and actual Gulf fishermen that unequivocally prove without question that the US government, the media, and BP are flat out lying to the people of this country

Environmental Disaster In The Gulf. How Has It Come To This?

Oil Spill Aftermath: It’s Only The Beginning!  

Meanwhile, the journal Science is now claiming that a new, never before discovered oil-eating microbe has devoured the massive oil plume as well as all the other oil in the Gulf of Mexico. How convenient. Time will tell how long it takes before this too is proven to be yet another lie in a long line of deceptions thus far– SJH

Study: Oil-Eating Microbes Plentiful In Gulf Oil Spill     

Link to original article below…

4 Responses

Subscribe to comments with RSS.

  1. “Not everyone shares that confidence in Gulf seafood, which accounts for about 2 percent of overall U.S. seafood consumed.”
    REALLY?? Only 2 percent??
    I hate it when ignorant people speak as if the rest of us are just as stupid as they are.


    August 25, 2010 at 9:12 am

  2. Kim,


    “Sales of seafood from the five states bordering the Gulf of Mexico totaled $660 million in 2008, according to the National Marine Fisheries Service. But while the local impacts in the Gulf states could be devastating, the rest of the nation might not see much of an impact. That’s because most Americans shop for seafood at supermarkets rather than at fresh fish stands, and supermarkets get most of their seafood from overseas, according to Gavin Gibbons, a spokesman for the industry-sponsored National Fisheries Institute.

    “Big and small buy imports

    “”[More than] 83 percent of seafood is imported,” he says, “and that includes 90 percent of all shrimp. So, while the seafood that comes out of the Gulf is iconic and people ask for it by name, broadly, it doesn’t have the same impact in terms of sourcing for big grocery store chains.”

    “Gibbons says while the big supermarket and restaurant chains don’t rely as much on Gulf seafood, the small businesses that do are more likely to suffer.

    “Sonny White of Captain White’s Seafood City says about 20 percent of his catch comes from the Gulf, and he gets quite a bit from the Atlantic ocean. But he also buys imported shrimp, tuna, and other seafood from the Philippines, China, and other countries.”


    – SJH

    Steven John Hibbs

    August 25, 2010 at 9:42 am

  3. Wow…to somebody like me, here in New Orleans, I cannot imagine 83% of the seafood being imported, but that would be yet another reason why BP and their homies dont give a damn about the gulf. It isnt hurting anybody important.

    We all know there is going to be a very special place in hell for these people. No fear of God what so ever. Hope I get to see them on the day of judgement. I hope we all do.


    August 25, 2010 at 11:58 pm

  4. Kim,

    We will…

    “Do ye not know that the saints shall judge the world? and if the world shall be judged by you, are ye unworthy to judge the smallest matters?” – I Corinthians 6:2 KJV

    – SJH

    Steven John Hibbs

    August 26, 2010 at 1:26 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: