In recent times there has been some controversy about fish and mercury and the often confusing news reports do not help to clear up matters. Currently there are warnings that have been released for the bigger predatory pelagic fish that seem to have a mercury accumulation problem. This happens because these bigger fish eat many smaller fish with trace amounts of mercury and the mercury level accumulates in the bigger fish. The fish that carry some level of risk include (but are not limited to):
- Shark
- Swordfish
- King Mackerel
- Tilefish
- Some tunas (bigeye, ahi, yellowfin and canned albacore) other tunas are safe in moderate amounts.
- Marlin
- Orange Roughy
What about tuna?
Tuna can be classified as a medium to high risk fish and consumption should be monitored. Eating light canned tuna seems to be the lowest risk option at the moment and is listed under the "eat moderately" banner of the FDA.
Why is mercury bad
Mercury is a natural substance, but high levels can have adverse side effects. It is a poison for the nervous system. Exposure during pregnancy is of most concern, because it may harm the development of the unborn baby’s brain. Some studies suggest that small increases in exposure may affect the heart and circulatory system.
What to do?
Remember that eating fish is part of a healthy diet. If you are pregnant eat fish from the low risk category and monitor your intake.
Low risk fish (FDA list)
Enjoy these fish:
Anchovies
Butterfish
Catfish
Clam
Crab (Domestic)
Crawfish/Crayfish
Croaker (Atlantic)
Flounder
Haddock (Atlantic)
Hake
Herring
Mackerel (N. Atlantic, Chub)
Mullet
Oyster
Perch (Ocean)
Plaice
Pollock
Salmon (Canned)
Salmon (Fresh)
Sardine
Scallop
Shad (American)
Shrimp
Sole (Pacific)
Squid (Calamari)
Tilapia
Trout (Freshwater)
Whitefish
Whiting
If you have any further questions feel free to leave a comment
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