Mercury Labelling in Texas Gets Kona Blue Approval

“Consumers have a right to make informed decisions about the fish they eat,” said Mike Wink, CEO of Kona Blue, an offshore mariculture company in Hawaii that sustainably raises Kona Kampachi®, a tropical yellowtail.

“Because the FDA warning to women of child-bearing age specifically calls out only four large species, we believe this legislation provides consumers with facts without deterring them from eating seafood that has proven health benefits without the risk of mercury,” said Wink.

A recent FDA study concluded that if U.S. seafood consumption increased by half, the resulting health benefits would save up to 19,000 lives each year. But continuing concerns about mercury in seafood causes confusion among consumers about the health benefits versus the safety of the fish they eat.

“There are options for healthy seafood with low or no detectable mercury,” said Wink. “Kona Kampachi® is a prime example of this. Consumers can be confident in the safety and purity of Kona Kampachi® because of our rigorous quality control from hatch to harvest.”

In ongoing laboratory tests regularly conducted with an independent seafood quality testing firm, Kona Kampachi® has proven to contain no detectable mercury or contaminants, at testing levels 50 times more sensitive than the FDA’s allowable limit of 1mg/kg. This means that, according to guidelines set by the FDA and the Environmental Protection Agency, Kona Kampachi® is safe for unrestricted consumption ,even by children and pregnant women. With up to a 30% fat content, Kona Kampachi® is also rich in heart-healthy Omega-3s.

“We’d like to invite the Texas legislature to sample our Kona Kampachi®, which is a perfect example of healthy, sashimi-grade fish with no mercury,“ said Wink. He added that if consumers are being warned about seafood high in mercury content, they should also be informed about mercury-free choices.