By Amy SiewertCNN contributorIn the 1980s, American fisherman were turning their backs on the big fish they’d been fishing for decades.
They wanted more clean-cut, long-lasting fish products.
They wanted a product that was easier to care for, less expensive and produced better-looking fish.
And they wanted fish that were safe to eat.
As they went to market with these new fish-friendly products, the American public was confused about what they were buying.
“A lot of times people were confused,” said Dan Hines, a fisheries consultant and author of the book Fish & Game: A Guide to Aquaculture.
“They didn’t really understand the differences between the different types of fish and the way they’re processed,” he said.
Hines is the founder of Fish & Go, a consulting firm that advises the seafood industry.
He said that people were buying fish products they were not supposed to, and they didn’t know the fish they were eating were the ones they were supposed to buy.
“If you want to know what’s in fish, you have to go to the source, because there’s a lot of things that are being processed in fish and in shellfish that we don’t really know about,” Hines said.
It’s one of the biggest myths out there, that fish can be harmful to humans, he said, adding that a fish product with a “pink” label is 100% safe.
And while there are no studies that prove that fish contain toxic chemicals, Hines warns against eating fish products with “yellow” labels, which are typically found on products that are more than 100 percent free of chemicals.
“There’s a whole bunch of yellow fish that are not fish, but they’re labeled as fish,” he told CNN.
Fish-friendly brands”They’re not fish at all.
They’re fish bait, or fish meal, or whatever.
You can tell by the color, by the packaging,” Hynes said.”
It’s all just the same fish product,” he added.
The American consumer has been buying more and more fish-free products in recent years, including organic and natural fish-based products.
But there are still problems.
There are also environmental concerns, Hynes explained.
“What’s happening in the oceans is that fish farms are using mercury as an additive,” he explained.
Hynes said he doesn’t think fish farming is sustainable, adding, “You know, fish farms have always been used for fish, and I think they’re used for the wrong things.”
In his book, Fish & Gold, Hues explains that the industry is often inhumane to the animals that are raised in fish farms.
“When they’re working on the farm, they’re literally putting their own life on the line for the fish that they’re raising,” Hues wrote.
Fish farming has a lot to do with global warming, according to Hines.
“We’re eating fish that’s already poisoned,” he continued.
“The environmental impacts are immense.
We’re getting mercury from our fish in the water, we’re getting ammonia from our ponds, we’ve got PCBs, and we’ve gotten PCBs from our seafood.”
So how can Americans stop buying fish-containing products and eat safer fish?
Fish & Go’s Hines explained that consumers can buy a fish-derived product that is a “good deal,” with a clean-line label, that is free of mercury and PCBs.
But, they can also choose a fish with a yellow label, which is generally found on fish products that aren’t 100 percent fish-safe.
And if they want to eat a safe fish, they need to make sure their food is certified free of harmful contaminants.
Hues said that some people believe that the only way to protect themselves from mercury is to consume a product with the “green” label, and that is not the case.
“Green” is an acronym for “Green,” which means safe, safe, and natural.
“The green label means the product has been tested by independent labs, and it’s been shown to be free of PCBs and mercury,” Humes said.
But Hines also points out that there are other ways to get the green label.
“There’s also a red label, a yellow one, and there’s also an orange label,” he wrote.
For example, some people will buy fish labeled “blue,” which is actually mercury-free.
But Hines says “blue” is actually a green product.
“In terms of environmental impacts, the only time it’s going to be a problem is when the fish is not 100 percent green,” Hins said.
“And if you have fish that is 90 percent green, that’s going do more harm than good.”
To help consumers understand how they can make an informed choice about their seafood purchase, Humes created Fish & Food, a website where consumers can find fish-related information, learn about