Was having conversation with my colleagues about seafood, when I blurted,
“You should avoid Salmon because it contains the highest level of mercury. Hmm… wait. Maybe you should avoid Tuna instead”.
Since it was obvious that my memory has failed me, I sheepishly add,
“Hold on to that… let me google that for you”.
So I googled “Fish with the most mercury”.
The first result from Google was an article from EPA (United States Environmental Protection Agency) website. I think this should be a credible source, thus I quoted it here :
- Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
- Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
- Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
- Another commonly eaten fish, albacore (“white”) tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
- Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don’t consume any other fish during that week.
But why should we worry about Mercury? Short explanation would be, “Mercury will mess your brain, dementia ,etc, etc”. For long explanation, read the Wikipedia 😀
I guess this means no more Shark-Fin Soup 😀