Health Department Issues Warning on Freshwater Fishing
Tuesday, August 17, 2010
In the summer in Rhode Island, fishing on a favorite freshwater lake or pond is a fun activity for the whole family. However, before you cook up your catch, pay attention to freshwater fishing advisories from the state Department of Health.
According to the Department of Health, certain groups of people (like children under the age of 6, pregnant women, nursing women, and women planning to become pregnant) should avoid swordfish, shark, bluefish, striped bass, and all freshwater fish caught in Rhode Island waters (except stocked trout).
Why? The Health Department cites high levels of mercury in species of freshwater fish caught in the rivers, ponds, and lakes in Rhode Island – specifically bass, pike and pickerel. Because these inland bodies of water do not “flush,” like the ocean, contaminants are more likely to build up and find their way into the muscle tissue of the fish.
The advisories from the Department of Health are based on recommendations from the U.S. Food and Drug Administration and the Environmental Protection Agency.
In general, these advisories from the Department of Health are no cause for alarm. But for safety’s sake, Rhode Islanders who love recreational freshwater fishing should refrain from eating their catch, and instead practice the “catch and release” method.
Fish Still an Important Part of Diet
GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLASTWhile there may be risks associated with some freshwater fish, a local food safety expert says fish and other seafood should still be included as part of anyone’s healthy diet. In general, the benefits of eating fish far outweigh the risks, according to Lori Pivarnik, coordinator of food safety education and research in the URI Department of Nutrition and Food Sciences.
“A large volume of research over the last 20 years has shown that seafood is a critical component of the diet,” Pivarnik said. “The top 11 commercial fish that we eat in the United States, accounting for almost 90 percent of our fish consumption, offers very little risk of mercury contamination.” Because there are over 350 species of fish and shellfish available to consumers, Pivarnik cites moderation and variety as the keys to a healthy fish diet.
Food-Borne Illnesses a Greater Risk
She said she is more concerned about the risk caused by food-borne illnesses.
“What consumers need to understand is that the greatest risk from eating fish, as with all food commodities, is food-borne illness from disease-causing microorganisms that are a result of poor handling practices, such as inadequate cooking, cross-contamination, improper preparation and lack of proper temperature control,” Pivarnik said. “Consumption of raw or partially cooked seafood increases this risk as proper cooking will destroy all unwanted bacteria.”
