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I'm sure you’re aware of the Fukushima disaster that hit Japan in 2011 – but you might be wondering what it has to do with you?

Following a big earthquake, a tsunami followed, which destroyed the Fukushima Daichi nuclear power plant. This result in almost unimaginable levels of radiation. Whilst a clean up operation is underway, with the levels of radiation, the clean up effort is a drop in the ocean. Several deaths have already occurred due to the radiation that came from the disaster.

What exactly has radiation from the Fukushima disaster done to the food chain, especially fish? Is what you are eating healthy?

Scientists have been tracking the effect of the radiation in fish since the disaster. Radiation has been discovered in fish as far away as California.

What are the risks of eating fish with traces of radiation?

Unfortunately this is not an easy question to answer. Nuclear power and environmental health expert Rosalie Bertell said “Should the public discover the true health costs of nuclear pollution, a cry would rise from all parts of the world, and people would refuse to cooperate passively with their own death”.  She also said “Claiming nuclear production of energy is ‘clean’ is like dieting, but stuffing yourself with food between meals”.

One of the problems with quantifying the dangers of radiation like this, is that the half life is so long, the damage will be done for years and years to come. It’s hard to predict today, how much damage the disaster will cause over the next few generations.

How Can You Stay Safe?

It’s really important to know exactly where your food comes from. So much frozen fish is imported from overseas – and unfortunately with the labelling laws in some countries, it can be very difficult to identify which country the fish comes from. Try to buy your fish local – and wild caught if at all possible. When buying seaweeds, make sure you know where they came from. Maine is supposed to be a good place to source seaweed from.

The Broader Impact of Fukushima on the Global Food Supply

Although Fukushima may seem like a distant issue confined to Japan’s shores, the reality is that our food system is more interconnected than ever. Thanks to global shipping and trade agreements, food grown or caught in one corner of the world can easily make its way onto a plate on the other side of the planet. This is especially true for seafood, where origin tracking is often murky and supply chains are complex.

In the years following the Fukushima disaster, radiation monitoring of seafood became a priority in several countries. However, the frequency and scope of testing vary significantly depending on national regulations, consumer demand, and political will. This means there’s no guarantee that every batch of imported seafood has been adequately screened for radioactive contamination.

Bioaccumulation and the Marine Food Chain

One of the key concerns with radiation in the marine environment is bioaccumulation. This is the process by which toxins — including radioactive isotopes like Cesium-137 — accumulate in organisms over time. Small fish absorb the radiation from the water or their food, and as larger predators eat many smaller fish, the radiation compounds up the food chain.

This means that apex predators like tuna, swordfish, and certain species of shark may carry higher levels of contamination than smaller, shorter-lived species. These are the same fish most often consumed in sushi restaurants and high-end seafood dishes. The long half-lives of radioactive elements mean they can persist in ocean ecosystems for decades, making their way into commercial seafood years after the initial incident.

Is the Radiation Risk Exaggerated?

There is a considerable divide between mainstream regulatory assessments and the concerns raised by independent scientists and environmental health advocates. Official statements often claim that radiation levels in fish remain within “safe” limits. However, critics argue that these safety thresholds are not based on cumulative lifetime exposure or the synergistic effects of multiple contaminants — nor do they account for the vulnerability of children, pregnant women, or those with compromised immune systems.

There’s also the issue of dilution. While radiation may be more diffuse in distant parts of the Pacific, the radioactive particles are still present and can enter marine life in small but biologically relevant amounts. Even low levels of exposure may increase the risk of cancer and genetic damage over time, especially when exposure is chronic or coupled with other environmental toxins.

What You Can Do to Reduce Exposure

While you can’t control what happens in the ocean, you can make conscious decisions about what ends up in your shopping trolley. Here are a few practical tips to help reduce the risk of radiation exposure through seafood and marine-based products:

• Buy local seafood whenever possible, ideally from sources you trust. In Australia, that might mean selecting wild-caught barramundi, snapper, or flathead from local fisheries rather than imported fish with unclear origins.
• Avoid large, long-living ocean predators such as tuna, marlin, and swordfish. These species tend to accumulate the most toxins, including mercury and radioactive elements.
• Seek out transparency from suppliers. Some premium seafood brands provide detailed traceability, including where and how their fish were caught. If that information is not available, consider it a red flag.
• Limit consumption of imported dried seaweed, kelp, and other marine plants unless you know the region of origin. As noted earlier, the coast of Maine in the USA is currently regarded as one of the safer regions for seaweed harvesting.
• Choose smaller fish lower on the food chain, such as sardines, anchovies, or mackerel. These are generally less contaminated and also offer high levels of omega-3 fatty acids.

Labelling Laws and the Need for Change

One of the most frustrating aspects of this issue is the lack of mandatory, accurate country-of-origin labelling on seafood in many places. While Australia has relatively strong labelling requirements in supermarkets, it’s still legal for restaurants and food service outlets to serve imported seafood without disclosing its source. This lack of transparency makes it incredibly difficult for consumers to make informed decisions.

There’s growing pressure from consumer advocacy groups to tighten food labelling laws and implement more rigorous screening procedures for radioactive contamination, especially in imported goods. Supporting these initiatives can help drive change from the ground up — so be sure to speak up, ask questions, and vote with your wallet wherever possible.

The Bigger Picture: Fukushima as a Wake-Up Call

The Fukushima disaster is not just a Japanese problem. It’s a stark reminder of how fragile our modern systems are — from nuclear energy to globalised food production. It also exposes the limits of government transparency, as many official reports were initially downplayed or delayed.

For those of us striving to live a more natural, intentional lifestyle — whether through Paleo, ancestral, or real-food principles — the event reinforces the importance of self-education and responsibility. When it comes to what we eat, blind trust in the system is no longer a viable strategy.

Should You Stop Eating Seafood Altogether?

Not necessarily. Seafood is an incredibly nutrient-dense food source, rich in omega-3s, iodine, selenium, and quality protein. Rather than eliminating it entirely, the key is to be selective and mindful about sourcing. If you can access local, sustainably caught fish from clean waters, there is no reason to avoid it.

However, now more than ever, it’s vital to avoid low-quality seafood from industrial sources. Fish farming practices in some countries raise additional concerns around antibiotics, overcrowding, and feed contamination — issues that compound potential radiation risks.

Final Thoughts: A New Awareness Around Sourcing

The Fukushima disaster highlights how interconnected we are with the planet — and how the consequences of environmental events can ripple across oceans and generations. While the full impact of the incident may not be known for decades, we don’t have to wait to take action. By choosing local, transparent, and responsibly sourced seafood, you can protect your health and contribute to a more sustainable food system.

In the end, the best defence is knowledge. Ask questions. Read labels. Support producers who care about transparency and food safety. And, above all, prioritise real, whole food — the kind our ancestors ate long before industrial disasters entered the picture.

Are you concerned about where your food comes from? How do you avoid eating potentially harmful food like this? I’d love to hear your thoughts on this, and on the Fukushima disaster, in the comments below.