MPI is advising the public not to consume fish, shellfish or crayfish harvested from the shores of Whakaari/White Island and within a 1km buffer zone extending off the White Island coastline due to public health concerns. This includes finfish, crayfish, mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin), and all other shellfish.
See a map of Whakaari/White Island buffer zone:
This is due to concerns about elevated levels of environmental contaminants including heavy metals following the eruption and ongoing volcanic activity.
Cooking fish, shellfish, or crayfish will not remove the contaminants.
If anyone becomes ill after eating seafood from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover kaimoana in case it can be tested.
The rahui for Whakaari/White Island is still under effect.
Kaimoana (seafood and shellfish) along the Bay of Plenty coastline
MPI does not expect any increased food safety risks from shellfish and seafood taken from around the Bay of Plenty coastline as a result of volcanic activity. All the same, we advise the public to follow these food safety guidelines when taking seafood and shellfish in the Bay of Plenty:
- Live, fresh fish and shellfish is best.
- Fish and shellfish should not be eaten if they are:
- dead
- smell like sulphur or smell “off”
- visibly unwell
If in doubt, don’t eat the fish or shellfish or feed them to your pets, or other animals.
Proper handling, storage and cooking can reduce the risk of getting sick from your catch.
For more food safety information on gathering kaimoana visit mpi.govt.nz.
Coastline iwi have placed rahui (customary temporary ritual prohibition) along the Bay of Plenty coast. Please respect this. For further information please contact the relevant coastline iwi authority.
Find more information about the Whakaari/White Island Event »