EATING HEALTHY
We are What we Eat

Know the difference between RED TIDE and BLUE GREEN ALGAE

 

     RED TIDE  -  In Gulf of Mexico

BLUE GREEN ALGAE  -  Inland waters

 

RED TIDE

 Immediate sickness

BLUE GREEN ALGAE

More serious; long term consequences;

Cyanobacteria – serious neurological disease

Can experience symptoms for decade or more

Deadly neurological diseases like Alzheimer’s, Lou Gehrig’s disease (ALS)

 

RED TIDE

NO:  Shellfish (Clams, scallops, oysters, mussels)

FWC halted commercial/recreational shellfish harvest in southern parts of Gulf to at least Sept. 3.

Finfish affected by red tide has toxin that cannot be seen or tasted; cooking/freezing will not kill the toxin

 

BLUE GREEN ALGAE

NO:  Catfish, bluegill, snook, mullet, redfish

NO:  crabs, shrimp, oysters, mussels

Don’t fish or eat fish in or around Blue Green

 

SAFE FISH/SHELLFISH

Gulf oysters – from northern edge of Gulf, far from red tide

Grouper, snapper – if caught 80-100 miles off shore

Shrimp – shrimp boats going to Dry Tortugas, Key West

Scallops if from open scallop harvesting areas and eating only the muscle

Store bought, restaurant-served shellfish – government monitors for safety; tested for toxins before sold.

Source:  FWC

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