There are numerous factors to consider when evaluating health hazards in seafood. These concerns include marine toxins, microbes, foodborne illness, radionuclide contamination, and man-made pollutants. Shellfish are among the more common food allergens. Most of these dangers can be mitigated or avoided with accurate knowledge of when and where seafood is caught. However, consumers have limited access to relevant and actionable information in this regard and the seafood industry's systemic problems with mislabelling make decisions about what is safe even more fraught.