Between general purpose ass-covering, preventing panic, and getting the industry moving again, is it even possible to know if the seafood is actually safe? I mean, I’m assuming that it’s possible to know based on science, but based on the word of the fisheries cooperatives? Is this an economic decision? Is it even possible for Japanese consumers to know for sure?
I might be basing my skepticism on my own distrust of industry groups in the US, for what that’s worth.
