Tuna is one of the most popular fish in the world, prized for its versatility, great taste, and nutritional value. This large, predatory fish can be found in warmer ocean waters around the globe, including off the coast of the Pacific island nation of Fiji. But when it comes to eating tuna from Fiji, is it safe for human consumption?
In this article, we’ll take a detailed look at tuna fishing practices in Fiji and examine any potential health risks. Read on to get the full scoop on the safety and sustainability of Fijian tuna.
Overview of Tuna Fishing in Fiji
The tuna fishing industry is extremely important economically for Fiji. Tuna makes up a large portion of seafood exports from the country. The main species caught are:
- Albacore: 48% of catch
- Yellowfin: 45% of catch
- Bigeye: 7% of catch
Fiji lands around 45,000 metric tons of tuna annually, worth over $50 million dollars. Most tuna is harvested through commercial offshore fishing vessels and sold to foreign canneries.
Fiji’s exclusive economic zone (EEZ) covers over 1 million square kilometers of ocean rich with marine life Tuna fishing is managed jointly by the government’s Ministry of Fisheries and the Fiji Fishing Industry Association (FFIA)
Sustainability Practices
The Fijian tuna fishing industry has made strides when it comes to responsible. sustainable practices
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34 longline fishing vessels are certified by the Marine Stewardship Council (MSC) for sustainable albacore fishing MSC certification is considered the gold standard for environmentally sustainable fisheries,
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The FFIA has pledged to eventually certify 75% of Fiji’s longline tuna fleet with MSC certification. This includes expanding certification to yellowfin tuna.
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Fiji complies with all regional tuna management policies and regulations.
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Full tuna traceability from catch to final product.
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No use of controversial fish aggregating devices (FADs). Fish are instead caught via free-swimming schools using pole and line or floating nets.
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Ongoing monitoring of tuna stock health and fishing impact.
So in terms of sustainability, tuna from Fiji scores quite well compared to many other global fisheries. Strict management and monitoring helps prevent overfishing.
Mercury Risks
Now let’s discuss potential mercury exposure from eating Fijian tuna. All fish contain trace levels of mercury, which can accumulate in the body over time. Too much mercury consumption can cause neurological problems.
Here are the mercury facts on popular tuna species:
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Albacore (white): Moderate mercury levels, with 0.32 parts per million (ppm) found in testing. The EPA recommends limiting consumption of fish with over 0.3 ppm mercury to once per week.
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Yellowfin: Lower mercury than albacore at 0.184 ppm. Levels are considered safe for adults at up to 6 ounces per week.
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Skipjack (light tuna): Very low mercury with 0.144 ppm. Up to 12 ounces per week is considered safe.
For perspective, canned white tuna only contains about 1-2 ounces per can. Tuna steaks are typically 4-8 ounces. So for most people, moderate consumption of albacore and yellowfin tuna from Fiji is not a mercury risk. However, children and pregnant women should favor skipjack light tuna and limit intake of albacore and yellowfin.
Other Health Risks
There are a few other potential health considerations when eating Fijian tuna:
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Scombroid poisoning: Improperly refrigerated tuna can cause foodborne illness. Choose canned tuna or ensure tuna is kept at under 40°F.
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Parasites: Tuna can contain parasitic worms when eaten raw as sushi or sashimi. Frozen tuna intended for raw consumption is safer.
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Allergies: Some people are allergic to tuna and fish in general. Reactions range from mild to anaphylactic.
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Sodium content: Canned tuna can be high in sodium. Seek low-sodium options if this is a concern.
By following basic food safety guidelines, the risks of illness from Fijian tuna is very low. Those with seafood allergies should obviously avoid tuna from Fiji or anywhere.
Tuna Product Regulations
Fiji has food safety regulations and monitoring in place to ensure exported tuna meets standards:
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The Ministry of Fisheries has authority over seafood safety policies.
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Regulations include allowable sizes for harvested tuna, gear restrictions, and seasonal or area closures to protect stocks.
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The FFIA works to ensure member fishing vessels follow responsible practices.
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Tuna processing plants must adhere to food manufacturing best practices and quality control.
So there is oversight in place for the tuna Fiji exports abroad or sells locally. Reputable brands source tuna from processors that comply with food safety requirements.
Recommended Brands of Fijian Tuna
When shopping for canned tuna or tuna steaks from Fiji, these are some of the top recommended brands:
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Ocean Naturals: A Fijian brand that is completely transparent about catch method, species, and processing. Their tuna contains just the fish and sea salt.
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Anova Food: Produced in Fiji from fish caught in its clean, deep surrounding waters. Simple minimal processing.
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Sea Fare Pacific: Cans premium skipjack and yellowfin tuna caught wild in Fiji and processes it locally.
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Starkist: Works with FFIA members to source sustainable Fijian albacore and yellowfin. No by-catch tuna.
Always check the label for details on sourcing, ingredients, and fishing method when buying tuna. Reputable Fijian brands will be transparent.
Alternatives to Fijian Tuna
If you still have concerns about mercury risks or sustainability, there are some alternatives:
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Canned salmon, sardines, or mackerel: Lower mercury with good omega-3s.
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Pole/troll-caught tuna: More sustainable fishing method than net caught.
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MSC certified brands: Look for the blue MSC label to ensure certified sustainable seafood.
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American or Canadian tuna: May have lower mercury risks than tropical tuna.
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Vegetarian options: Beans, lentils, and soy provide protein without mercury exposure.
Switching up your fish choices provides variety while limiting your exposure to any one particular contaminant source.
The Verdict on Fijian Tuna
Pregnant women and young children should pay close attention to recommended mercury limits and choose light tuna when possible. Properly handled and processed tuna from reputable Fijian brands is unlikely to pose health risks for the average healthy adult.
As long as you vary your diet and don’t exceed advised intake limits, tuna fished from the bountiful Pacific waters surrounding Fiji can be enjoyed as part of a healthy lifestyle. This delicious and versatile fish provides lean protein, omega-3s, and essential nutrients when consumed in moderation.