November 28, 2008, Newsletter Issue #92: Mercury levels in fish

Tip of the Week

Now that we are aware of mercury fish poisoning, we need to know about the different types of fish and what mercury levels they contain. Here is a breakdown to help you learn more about what you eat: Some of the more popular fish containing the least amount of mercury, less than .09 per million, are on the following list. You can eat as much of these fish as you desire:

Enjoy these fish: Anchovies, Atlantic Croaker, Atlantic Haddock, Butterfish, Calamari/Squid, Catfish, Chub Mackerel, Clam, Crawfish/Crayfish, Domestic Crab, Flounder, Freshwater Trout, Herring, Mullet, North Atlantic Mackerel, Ocean Perch, Oysters, Pacific Sole, Pollock, Wild Salmon (both canned and fresh), Sardine, Scallop, Shrimp, Tilapia, and Whitefish.

We are not done yet. There are a variety of fish containing what is known as a moderate amount of mercury. By moderate we mean from 0.09 to 0.29 parts per million. The recommended amount to consume of these fish is 6 servings or less per month. This list consists of the following: Alaskan cod, Atlantic Halibut, Black Bass, Carp, Freshwater Perch, Jacksmelt, Lobster, Mahi ahi, Monkfish, Pacific Halibut, Sablefish, Sea Trout, Skate, Skipjack Tuna, Snapper, Striped Bass, Tuna (Canned chunk light), White Pacific Croaker

For the next list we have the fish having a high mercury content. They are known for containing from 0.3 to 0.49 parts per million of mercury. It is recommended that you eat three servings or less per month:
Bluefish, Canned Albacore Tuna, Chilean Sea Bass ( Red Lobster never serves this fish due to its being overfished. Red Lobster is adament about conserving our environment now and for future generations.), Gulf Mackerel, Grouper Spanish Mackerel, and Yellowfin Tu na

And, finally, the fish containing the highest mercury levels are contained in the following list. They are known to contain more than .5 parts per million of mercury. It is recommended to avoid eating them (or limit your consumption dramatically): Ahi Tuna, King Mackerel, Marlin, Orange Roughy, Shark, and Swordfish.
The FDA tests fish for mercury while the EPA determines which levels of mercury are considered safe.

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