Biologically, the product has to be sterile; otherwise it would spoil within a matter of hours. True, it could have chemical contaminates, but that would likely be due to the source of the fish not the processing plant (possible but unlikely) and therefore whether it was processed/packaged in the US is irrelevant.

I have had the opportunity to visit a local yogurt making plant in Quito, Ecuador and can tell you the sanitary conditions, the quality control and freshness of the product is equivalent to anything in the US and perhaps even better. All fruits that went into making the product are harvested, shipped and processed into the yogurt within 12- 24 hours, some of the best yogurt I have ever had in my life. Health officials regularly inspect the plant; it has and maintains modern equipment equal to anything in the US.

Pete