A group of seafood retailers has formed an organization to let them know with brochures and recipes. It's a sad irony that fish is such a low-fat, highprotein source. The group also wants unannounced inspection of plants. Ken Gall, a New York Sea Grant marine specialist, said existing inspection programs by the DEC and the FDA are doing the job. Despite such efforts, there are problems.
Clams harvested in polluted waters can cause hepatitis.
Tuna and mackerel, if mishandled anywhere from the docks to fish shops or restaurant kitchens, can cause scombroid poisoning, which results in temporary paralysis. Codfish can contain worms. Fish served raw, as in sashimi or sushi, can have parasites which could cause infestation. Fish with high levels of chemical pollutants have been pulled off the commerical market. Knowing that the FDA and EPA monitor possible contaminents didn't stop people from being concerned about the quality of fish swimming in waters alongside hypodermic needles and floating debris last summer.