Should We Be Concerned About Radioactive Fish After the Fukushima Dai-ichi Meltdown?
In the aftermath of radiation spills from Japan's Fukushima nuclear reactor in the 2011 earthquake, one question remains regarding its effect on our seafood: Is it safe to eat?
Nuclear Regulatory Commission Nuclear Regulatory Commission officals at the Fukushima Dai-ichi nuclear complex.
In a recent article, the Los Angeles Times reports that, "according to the scientists who are studying the issue, the short answer is no."
What do Valley chefs and restaurateurs have to say? While some agree there is little cause for concern, others aren't so sure -- and a few say there are more pressing threats to the safety of our seafood than the spread of contamination from Fukushima into the Pacific Ocean. What do you think?
We source a lot of seafood from the coast of California: Santa Barbara spot prawns, local halibut, uni, abalone, black cod, and others. We are aware of the radiation factor. That's why we use a sustainable company like Kanaloa Seafood, which makes sure our product is safe and up to its standards before getting it to us. The fish is tested at the source and again at their facility to ensure that it's safe and no levels have been recorded higher than allowed by the U.S. government.
From what I've read and heard (my father works at the nuclear plant in Arizona), it's nothing to lose sleep over. There is radiation in everything. Though, like any food we consume, we need to keep a watchful eye on it.
As an avid fisherman, I know that around the plant in Japan, the fish are 2,000 to 3,000 more radioactive (they've seen this in the rockfish). Scientists have been testing species of fish within our waters and say they are fine to eat. I think with continued testing and scientists on board, we should be forewarned if something arises.