Mercury in Fish

Like many families who try to have a balanced diet at home, we eat fish 3-4 times a week, so fish dishes are some of my favorite things to feature here at Noodles and Rice. Mercy, a reader, asked me to post about mercury content in fish. I have to admit that I don’t think much about this anymore because I had assumed people knew enough about it. Lesson learned — never assume anything! Here you go, Mercy:

Advice from the EPA, especially useful for pregnant or lactating mothers, and young children
The FDA Chart for Mercury Levels in Commercial Fish and Shellfish

For those of you who are wondering what your options are, here’s a new one to add to your list:

Canned Tuna and Salmon from G’Day Gourmet — Their products will be available at your local Whole Foods store sometime in June!

If you like fishing yourself, and the season is here!, make sure you visit your state’s department of natural resources website or EPA extension for up-to-date information on what fish is safe to eat. Residents of Ohio click here.

Dr. Weil has more information here on freshwater and lake fish safety.

Here’s an easy-to-read chart from American Pregnancy.Org on what fish is safe to eat.

As a general rule, I try to stay away from large fish such as shark or swordfish as they are nearer the top of the food chain and will have accumulated quite a bit of mercury in their bodies by the time they’re caught, prepared and eaten. Yikes! More tips on choosing fresh fish:

- eyes should be clear, not bloody
- should not have a slimy/fishy smell —
- if your fish monger won’t let you pick the fish yourself, don’t buy from him!
- the gills should be bright red.

Even shellfish like shrimp isn’t free from dangerous chemicals. Buy chemical-free shrimp if you can. Look for “American wild shrimp” wherever you buy your fish and shellfish.

If you would like a pocket guide to take with you when you go shopping, here’s one from EnvironmentalDefense.org (clicking on the link will take you to a pdf file).