You may have heard on the news that we should be concerned about mercury in fish.  Nearly all fish contain traces of mercury. Mercury is found naturally in aquatic environments. It is absorbed by fish and can accumulate in their bodies, especially in larger fish and fish that live longer. Too much mercury can be harmful for humans, especially for an unborn baby or a growing, developing child. The Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) recommend that pregnant women, women who may become pregnant, nursing mothers, and children avoid certain types of fish high in mercury and limit weekly seafood consumption to less than 12 ounces. Most Americans consume well below this guideline.

Many commonly eaten fish like shrimp, canned light tuna, salmon, pollock and catfish are low in mercury.

Large fish that tend to be higher in mercury include: shark, swordfish, king mackerel and tilefish.

You can eat fish and avoid dangerous amounts of mercury by choosing from the lower mercury options. If you would like to learn more about healthy seafood choices, visit the US Environmental Protection Agency’s Fish and Shellfish website.

Written by: Frances Armstead, dietetic intern and Christine Hradek