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 (www.nrdc.org), chart tht 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

Salmon

Scallop

Shrimp 

Sole 

Tilapia 

Trout 

Sardines