Sodium Content in Fish
Retail seafood samples were picked up by agents employed by a sample procurement contractor at 12 locations nationwide to analyze sodium content. Priority was given to fresh samples from the seafood counter followed by frozen samples (with no added ingredients) from the freezer case. If fresh or frozen samples were not available, canned or other processed sample units were obtained.
Results: It was determined that retail samples for some of the species have much higher levels of sodium than were reported earlier.
- There may be several stages in the commercial processing of raw fish where sodium compounds come into contact with the fish.
- The species may be stored in refrigerated sea water on board the ship after catch and may be treated with sodium polyphosphate or similar compounds prior to freezing to reduce the amount of liquid that is released when the frozen fish are thawed.
The newer data with higher levels of sodium reflect the fact that most of the samples obtained for this project were acquired from the retail market and are more likely to be what consumers would purchase.
Full PDF version of Sodium Content in NFNAP Fish Samples and NFI Fish Samples.
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