Several UC San Diego-led projects take a closer look at the safety and sustainability of seafood.
Several UC San Diego-led projects take a closer look at the safety and sustainability of seafood.
If you spend any time in San Diego, you know seafood anchors the local culinary scene. From Baja-inspired fish tacos and artfully prepared sushi to hearty surf-and-turf plates and fresh market catches, the options are endless.
Beyond its West Coast flavor, seafood also delivers a major economic kick. According to the most recent National Oceanic and Atmospheric Administration’s fisheries report, commercial and recreational fisheries in the U.S. generate an estimated $321 billion in sales annually and support roughly 1.7 million jobs. Seafood also offers numerous health benefits, serving as a heart-healthy source of lean protein, particularly species such as anchovies, mackerel and herring that are rich in omega-3 fatty acids.
Yet the vital seafood industry faces threats from pollutants, parasites and environmental changes that put both marine life and humans at risk. So, what’s happening to our food — especially our seafood — and how concerned should consumers be?
Read More: University of California – San Diego
Photo Credit: Steveorini via Pixabay
