In some cases, contamination of coastal waters has resulted in the uptake of pollutants by susceptible species. Once again, regulatory authorities have responded and set action levels for these contaminants. The facts that we have lost approved growing water area and have set action levels for certain environmental contaminants indicate an undesirable situation. It does not mean, however, that safety has been compromised because the levels in question are extremely small, and the per capita consumption of these products is low. It does mean that we must make every effort to reduce all forms of pollution so we do not jeopardize our food resources for the future - not just seafood but all food.
Puffer fish are poisonous, but their toxicity varies.
Some reports indicate that it is not toxic, whereas other reports indicate that it does produce a toxin. The toxin is found chiefly in the skin, liver, gonads, and intestines. Consequently, if eaten, the fish should be thoroughly cleaned of all skin and viscera before cooking. Because the Japanese puffer is so extremely toxic, it can be prepared only by trained and licensed chefs. Wash your hands frequently with soap and water for at least 20 seconds after going to the bathroom, before starting food preparation, before working with new food or new utensils, after finishing food preparation, and before serving food.