Avoid Fish Or Not?
That seems to be the question. Eating fish and seafood in general is becoming a health risk. Yes, we need to clean up our planet and deal with pollution, food packaging and overpopulation but before we get there, you need to know the dangers. For example foods like tuna and swordfish and other popular seafood often carry high very levels of mercury.
So what are we to do? Good question. Consider what we are all doing every day to increase waste. Consider your body and how to best protect it. Lots of concerns. No easy answers. All the best #canada🍁
Here is a great list we found at the link at the bottom of this post. Eat wisely and let’s all work together to save our amazing planet (and ourselves).
Fish and Shellfish Lowest in Mercury
Eat two to three servings a week of the following fish (pregnant women and small children should not eat more than 12 ounces or two servings):
- Croaker (Atlantic)
- Mackerel (North Atlantic, Chub)
- Perch (The FDA lists this on the low list, but the NDRC lists it as moderate or high)
Fish With Modest Amounts of Mercury
Eat six servings or fewer per month (pregnant women and small children should avoid these):
- Bass (Saltwater, Striped, Black)
- Cod (Alaskan)
- Mahi Mahi
- Perch (freshwater)
- Tilefish (Atlantic)
- Tuna (canned chunk light)
Fish High in Mercury
Eat three servings or less per month (pregnant women and small children should avoid these):
- Sea Bass (Chilean)
- Mackerel (Spanish, Gulf)
- Croaker (White, Pacific)
- Perch (ocean)
- Tuna (canned albacore, yellowfin)
Fish Highest in Mercury
The FDA lists these choices to avoid eating:
- King mackerel
- Orange Roughy
- Tilefish (from the Gulf of Mexico)
- Tuna (Bigeye, Ahi)
- Bluefish and grouper: The National Resources Defense Council adds these to the list of those to avoid.
Good article to be found at