Rye, NH-based Seaport Fish Company, LLC offers area restaurants “consistent, high quality fresh and frozen seafood products from around the world.”

The Food and Drug Administration (FDA) inspected Seaport Fish on three days last July, and according to an Oct. 14th “Warning Letter” released Dec. 10th, the New Hampshire seafood processing facility has food safety problems with its fresh tuna, cooked lobster and smoked salmon products.

Seaport Fish, which provides “hand-picked” fish, processed on site seven days a week and providing customers the exact cuts they want, was found by FDA to be violating both the seafood Hazard Analysis and Critical Control Point (HACCP) and Current Good Manufacturing Practices regulations.

“Accordingly, your fresh tuna, cooked lobster meat, and smoked salmon products are adulterated in that they may have been prepared, packed, or held under sanitary conditions whereby they have been rendered injurious to health,” wrote John R. Marzilli, FDA New England Director.

FDA said Seaport Fish did not have HACCP plans “for cooked lobster meat and smoked salmon to control the food safety hazard of pathogen growth and potential toxin formation.”

Seaport Fish was not monitoring temperatures or checking for ice to control the formation of scombrotoxin.  FDA suggested the company get equipment that can monitor and record temperatures on a 24/7, seven day a week basis.

Seaport Fish, which has a second location in Dover, NH, was given 15 working days to respond to FDA with evidence of how the company plans to bring the facility into compliance with the federal food safety regulations.

Richard S. Pettigrew, owner of Seaport Fish, was not immediately available for comment.

Numerous seafood-processing operations around the country have received similar letters in recent days.