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Industry Fact Sheet

Gulf and South Atlantic Fisheries Foundation, Inc. Industry Fact Sheet


  1. In 2009, almost 164,000 jobs were directly generated by the Gulf of Mexico and South Atlantic Seafood industry. (NOAA)
  2. In 2009, commercial fishermen in the Gulf of Mexico and South Atlantic Region landed more than 1.9 billion pounds of finfish and shellfish, earning more than $925 million in landings revenue. (NOAA)
  3. Gulf and South Atlantic landings of shrimp totaled more than 269 million pounds and valued at more than $357 million dockside in 2009. (NOAA)
  4. Common species caught and harvested in the Gulf and South Atlantic ocean include, shrimp, red snapper, blue crab, oysters, flounders, black drum, menhaden, crawfish and tunas. (NOAA)

Quality and Sustainability:

  1. In January 2011, the USDA updated its Dietary Guidelines, recommending to stay healthy consumers should eat at least two servings of seafood each week. (NOAA)
  2. Live a healthier lifestyle. Eat seafood. Seafood is an important part of a healthful diet. Seafood contains high-quality protein and other essential nutrients, is often low in saturated fat, and contains omega-3 fatty acids. (NOAA)
  3. Gulf seafood is passing tests with flying colors: Gulf seafood is the most tested seafood in the world. For each of the 12 hydrocarbons of concern picked up in the chemical test, the seafood is routinely testing 100 to 1,000 times lower than FDA’s pass-fail threshold known as the level of concern. Seafood experts are confident that contaminants from the oil or dispersant would be detected by the tests, and state unequivocally that Gulf seafood from waters open to fishing is safe from oil and dispersant contamination. (NOAA)

    In the 1% of samples in which dispersant was detected, the levels were more than 1,000 times lower than the levels of concern. To better understand what this means, the Louisiana Department of Wildlife and Fisheries and the Louisiana Department of Health and Hospitals calculated the amount of seafood the average person could eat, each day, for 5 years, based on the actual contamination levels, without there being a health concern from the oil. A person could eat, each day, the following:

    63 lbs of peeled shrimp (1,575 jumbo shrimp); OR
    5 lbs. of oyster meat (130 individual oysters); OR
    9 lbs. of fish (18 8-ounce fish filets).

  4. Seafood is sustainable when the population of that species of fish is managed in a way that provides for today’s needs without damaging the ability of the species to reproduce and be available for future generations. (FishWatch) When you buy seafood from the Gulf of Mexico and South Atlantic ocean you can be confident that the fishermen are following federal and state harvesting laws. U.S. fishery management includes 10 national standards that ensure fish stocks are maintained, overfishing is eliminated, and the long-term socioeconomic benefits to the nation are achieved.