Seafood Industry Perspective
Robert L. Collette
National Fisheries Institute

There is not much about mercury that is simple. The science is complicated and the issues surrounding public policy are complex and multifaceted. It goes without saying that fishermen, processors and purveyors of seafood do not add mercury to fish or to the environment. Nevertheless, we find ourselves in the middle of a debate that intermingles environmental and public health concerns. We certainly believe that protecting people, such as pregnant women, who are especially vulnerable to the potential effects of mercury is a paramount concern. Because fish is such an important part of a healthy diet for many consumers, government agencies must have sound scientific justification when they tell people to limit consumption of fish or place limits on which fish can be sold. Decisions about protecting consumers, therefore, must be based on a thorough assessment of scientific data and the public health impacts, both positive and negative, associated with various risk management approaches.

I will focus my comments on how various approaches to managing and communicating about the relative risks and benefits associated with fish consumption may impact consumer habits, the nutrition and health status of consumers and the viability of the seafood industry.

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