American Industry Overview: Canned and Cured Fish and Seafoods
This category covers establishments primarily engaged in cooking and canning seafood products such as fish, shrimp, oysters, clams, and crab or in curing seafood products by means such as smoking, salting or drying. It also includes manufacturers of seafood soups, chowders, stews, broths, and juices.
The value of U.S. canned fish and seafood industry shipments was $1.2 billion in 2008; overall fresh and frozen seafood processing industries, of which this category is a part, were $8.2 billion. The industry enjoyed growth partly due to the high-protein, low-carbohydrate diet fads of the early-to-mid-2000s and partly due to the positive health news regarding Omega-3-rich seafood. On the downside, the industry continued to be plagued with negative news such as that involving overfishing and trapping of non-targeted species to the point of extinction, in addition to reports of high levels of pollutants found in some harvests, including methylmercury and lead.