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One of the major issues with seafood to the consumer is use of "consumer friendly" name, there's a lot of fish out there that is sold as something else especially in the restaurant side of things.
After I went to jwu I worked for a wholesale seafood company, we specialized in wild caught domestic shrimp. It was and still is to this day the best shrimp I've ever eaten. We use to get them from Different states depending on the season.
While I was there I got to visit and check out the seafood processing plants of some of the bigger and local companies. A lot of what I saw would make you think twice about where your seafood comes from. For the most part your bigger guys and higher end chains have very good strict Federal and haccp guidelines set up.
One of the grossest things I ever saw was a full swordfish being broken down and watching the small clear worm like parasites come crawling out of the flesh after it was cut, most sharks like makos have the same ones.
Tilipia is a joke and do some research on how it's raised and harvested.
Just because we might have strict standards here doesn't mean that the product was probably cared and handles for before it got here.
I usually only eat what I catch for the most part, love ground fish, fluke, tautog and black sea bass, Striper in my opinion is nothing special
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