Red Tide Persists Along Southwest Florida Coast: Is It Safe to Eat Local Fish?

A persistent red tide bloom continues to impact the Southwest Florida coastline, raising health concerns for both residents and visitors. The bloom, caused by the naturally occurring algae Karenia brevis, has been detected from Tampa Bay down to the Florida Keys, with higher concentrations in Lee, Collier, and Charlotte counties.

As dead fish wash up on shore and the smell of toxins lingers in the air, many are questioning whether it is safe to eat seafood caught in local waters. The answer, according to experts, depends on the type of seafood, where it was sourced, and how it is prepared.

What Is Red Tide and Why Is It Harmful?

Red tide occurs when Karenia brevis algae multiply rapidly, producing brevetoxins–potent neurotoxins that can be lethal to fish, marine mammals, and even humans in high concentrations. These toxins can aerosolize, causing respiratory irritation for beachgoers, and accumulate in seafood, making some marine species unsafe to eat.

Red tide blooms can persist for weeks or even months, depending on environmental conditions. Warmer waters, nutrient pollution, and Gulf currents contribute to the severity and longevity of the bloom.

Can You Eat Seafood During a Red Tide Event?

Health officials strongly advise against eating shellfish harvested from red tide-affected waters. Shellfish such as oysters, clams, and mussels are filter feeders, meaning they absorb and retain toxins from the algae. Consuming contaminated shellfish can lead to neurotoxic shellfish poisoning (NSP), which causes symptoms like:

• Nausea, vomiting, and diarrhea
• Tingling in the lips, tongue, and extremities
• Muscle weakness or dizziness

NSP cannot be destroyed by cooking–even boiling shellfish will not remove the toxins. Because of this, Florida officials close shellfish harvesting areas when red tide levels are high.

What About Finfish Like Snapper or Grouper?

Unlike shellfish, most finfish (such as snapper, grouper, and mahi-mahi) do not retain toxins in their muscle tissue. However, precautions should still be taken:

â”ï¸ Only eat fish caught alive and appearing healthy – Do not consume fish found floating or washed ashore.
â”ï¸ Remove the guts, liver, and roe – Brevetoxins accumulate in the organs, not in the fillets.
â”ï¸ Thoroughly rinse and cook the fillets – This minimizes any remaining risk.

Commercially caught seafood from regulated markets is safe, as it is rigorously tested before sale. However, recreational anglers should avoid catching and consuming fish in affected areas.

Are Other Seafood Items Affected?

• Shrimp, crabs, and lobsters are generally safe, but their digestive organs (tomalley) should not be eaten.
• Farm-raised seafood (such as tilapia and salmon) is unaffected, as it is not exposed to red tide.

What’s the Current Red Tide Status in SWFL?

As of this week, the Florida Fish and Wildlife Conservation Commission (FWC) reports high concentrations of Karenia brevis near Fort Myers Beach, Naples Pier, and Marco Island, with moderate levels in Sarasota and Charlotte counties. Water samples continue to show elevated toxicity in Gulf waters, meaning conditions may persist for several more weeks.

What Should You Do?

🔴 Avoid eating shellfish from red tide-affected areas.
🔴 Check local seafood sources before purchasing fresh fish.
🔴 Stay informed by following updates from health officials.

For official seafood safety alerts, visit:
📌 Florida Fish and Wildlife Commission (FWC)
📌 Florida Department of Health