FDA monitors oil's impact on shrimp

The BP oil spill in the Gulf of Mexico is a major environmental disaster that has left chefs, consumers and experts wondering and worrying over the region's rich aquatic bounty. While a survey by the University of Minnesota's Food Industry Center found 44 percent of respondents wouldn't eat seafood from the gulf, others are consuming it while keeping a watchful, waiting attitude.

The U.S. Food and Drug Administration says on its website that the gulf situation and its impact on seafood safety are being closely monitored.

“Although crude oil has the potential to taint seafood with flavors and odors caused by exposure to hydrocarbon chemicals, the public should not be concerned about the safety of seafood in stores at this time,” the FDA noted. “Fish and shellfish harvested from areas unaffected by the closures are considered safe to eat.”

Chefs Collaborative, a Boston-based national network of chefs working on sustainability issues, has advised members to continue supporting gulf fisheries.

“The testing has been so rigorous that our understanding is any seafood that’s coming to market is safe to eat,” said Melissa Kogut, the program’s executive director.

While a huge quantity of oil was spilled, John Besh, the New Orleans-based restaurateur, said most people don’t realize just how big the Gulf of Mexico is.

“The spill happened 45 miles offshore in water over 1 mile deep,” he said. “That’s not where the shrimping is done.”

“A large portion of the fisheries is not affected,” Besh said. “We need to spread the message the food here is good to eat.”