Environmental Health News discusses reevaluating fish consumption advisories during the COVID-19 pandemic. Our current crisis reaffirms the importance of weighing the health benefits of eating fish against chemical exposure risks.
Even in the best of times, spring’s long days, warming temperatures, greening landscapes, and sunshine represent a time of growth and optimism—a time to open windows, go outdoors, perhaps even try one’s hand at gardening or fishing.
This spring, during a moment in history that will be remembered for its uncertainty, the arrival of spring feels especially welcome and fishing is among the activities that people will be engaged in as the weather warms.
For some, fishing is a means of outdoor recreation. For others, it is a livelihood. And for others, it represents an affordable way to meet their nutritional needs—especially pressing now, given the economic hardship and potential supply-chain disruptions brought on by the novel coronavirus virus.
Since the pandemic began, grocery store fish and shellfish sales in the United States have risen and the consumption of self-harvested fish and shellfish may also increase as a result of this pandemic.