The oil spill in the Gulf of Mexico is an ecological and human disaster that will surely effect not only the fragile habitats where shrimp and oysters are harvested, but the very core of the community that brings these iconic delicacies from the waters of the Gulf to the tables of America.
It is important to support fishermen, shrimpers and oystermen by letting consumers know the safe healthy seafood sourced from these waters continues to be just that, safe and healthy. Already the seafood community has spoken out in support of the precautionary closure of the federal waters along parts of the coast. Ensuring consumers continue to have access to seafood maintained with the level of quality and safety expected from the Gulf of Mexico is paramount.
In terms of industry perspective on the Gulf, this week USA Today did a good job summing up the situation surrounding the supply of seafood available to consumers in the U.S. While former NFI Chairman Mike Voisin has been on the front lines of the media storm answering questions about the safety of seafood available to consumers.
Voisin told CNN that families do not have to worry about mythical problems associated with seafood covered in oil, saying "those areas that have oil in them will be blocked by state health officials and not harvested."
Meanwhile, Gulf coast fishermen are stepping forward putting their at-sea skills to work filling jobs to help protect the marine ecosystem.
The impact of the spill on seafood and the industry is still unknown and is being monitored, likewise the health and safety of the seafood from the gulf is also being monitored. The bottom line remains that seafood from the gulf is safe and every effort is being made by an active, engaged seafood community to help protect the resource and keep it that way.
There’s an easy answer to the proverbial question; what can I do? Keep the Gulf community in our thoughts and their seafood on our plates.
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