Red tide: are seafoods safe to consume?

Red tide has hit the Eastern coasts of the USA. This has led to death of fish and it has the potential to cause respiratory problems in humans. What is red tide? Should people avoid seafoods at this time? How to ensure safety in eating them?

What is the Red tide?

The eastern coastal regions of USA such as Southwest Florida is in the midst of a natural disaster called Red tide. During this time, dead eels and dead fish are washed ashore. Actually, this is a bloom of an harmful algae. The Florida Fish and Wildlife Conservation Commission says:

“It occurs when microscopic algae multiply to higher-than-normal concentrations,”

These algae affect the central nervous tissues of marine life and kills them by paralysis. Moreover, it has negative effects on the human respiratory system too. Those inhaling the toxin can develop coughing, sore throat, and wheezing.

The algae responsible is single celled and called Karenia brevis. These are growing in large numbers with 10k cells per liter to more than one million cells per liter. Going beachside is risky now. But what about seafoods? Are they safe to eat?

Safety and seafoods

The website of the Florida Fish and Wildlife Conservation Commission reassures people. It states that it is safe to consume seafoods during this time. But the local finfish should be filleted before consumption. But a word of caution:

“However, it is never a good idea to eat dead or distressed animals, especially in a red tide area because the reason for the animal’s strange behavior or death cannot be absolutely known.”

Store purchased or restaurant served shellfish is also safe to eat since the government monitors their safety. The Commission adds:

“Commercially available shellfish are often not locally harvested, and, if harvested locally, are tested for red tide toxins before they are sold,”

Distance and safety of fishing

The red tide extends as far as twenty to thirty miles from the seashore. It enters into the Gulf of Mexico. And given the situations, many fishing businesses now go further to play safe and pick up safe fish for the consumers.

Katie Fischer, owner-operator of Island Seafood in Matlacha, Florida had revealed in 2018 to The Fort Myers News-Press (part of the USA TODAY Network) that their fishing boats during the crisis go as far as 80 to 100 miles away from the shoreline.

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Chanda Jamieson is a Southwest Florida seafood seller-owner of The Fisherman’s Daughter. He had said that fish is safe to eat if one prepares and cooks it well. Chanda said:

“Fishing families have seen Southwest Florida’s water quality change over time, encountering red tide and algal blooms, as well as the presence of (Vibrio) bacteria,”
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“This has been going on for years, and through it all, commercial fishermen and local seafood processors have continued to put time and care into each and every catch, ensuring it is cooled and cooked properly.”