Mercury Levels in Fish
I often get questions about the safety of eating fish several times a week. So when I came across the National Resources Defense Council chart that ranks fish based in their level of mercury, I thought it would be great to share. According to the NRDC, most mercury pollution is from coal-fired power plants and other industrial processes. Mercury is harmful to humans, especially pregnant women and children. When mercury enters the body, it acts as a neurotoxin, which means it disrupts our nervous system.
Do not let the fear of mercury steer you away from fish, or you’ll be missing out on a great source of protein and omega-3’s. Just be smart about your choices.
I selected some of the most common fish to present here, but check out www.nrdc.org for the whole chart:
Highest Mercury:
Orange Roughy
Swordfish
Tuna (Ahi)
High Mercury (Eat 3 servings or less per month):
Grouper
Tuna (Albacore, canned)
Tuna (Yellowfin)
Sea bass (Chilean)
Mackeral (Spanish, Gulf)
Moderate Mercury (Eat 6 servings or less per month):
Halibut
Cod (Alaskan)
Lobster
Mahi Mahi
Snapper
Tuna (Chunk Light, canned)
Bass (striped, black)
Least Mercury:
Anchovies
Crab
Flounder
Oysters
Clams
Scallop
Shrimp
Sole
Tilapia
Trout
Sardines
Salmon
