As a rule, smaller fish like scallops, shrimp, and sardines
contain less mercury than larger fish. It is best to buy fish from the United
States because many foreign countries like China and Vietnam lack rigorous
management laws. Buy from local fisherman whenever possible. Small-scale
sustainable fishermen often employ lower-impact catch methods that are better
for our oceans. Purchase your seafood from trusted retailers and restaurants.
Check out https://fishchoice.com/ to see
which businesses have pledged to create long-term sustainable seafood plans.
Least Mercury fish
Clams, haddock, herring, oysters, wild salmon, canned
salmon, sardines, scallops and shrimp, tilapia and freshwater trout. There are
others that are low in mercury, but these are the ones we are likely to eat
here in New England. This month’s recipe is for grilled or baked haddock that
is a family favorite! You can read more about low-mercury fish at https://www.nrdc.org/stories/smart-seafood-buying-guide?gclid=CjwKCAjw0N6hBhAUEiwAXab-TRcn4gOaaTTj3QE7ILMe2sFnTV0NWWb8wTiahN1a9gOfcwt7FsRpgBoC9qwQAvD_BwE
Moderate Mercury fish – eat up to 6 svgs./month
Alaskan cod, lobster, mahi mahi, freshwater perch, snapper,
and canned light tuna. (I recommend no more than 9 oz a week of canned, light,
low-in-sodium tuna.)
High Mercury fish – eat 3 or less svgs./month
Halibut, ocean perch, Chilean sea bass, albacore tuna.
Highest Mercury fish – avoid eating
Grouper, king mackerel, bigeye or ahi tuna, and swordfish.
Choosing seafood that is healthy and sustainable can be a
challenge, so be sure to check out Monterey Bay Aquarium’s Seafood Watch at https://www.montereybayaquarium.org/act-for-the-ocean/our-programs/seafood-watch?gclid=CjwKCAjwyqWkBhBMEiwAp2yUFiJUf_BgFfJ-QZXBBwwR7ce-X2oxuHI8GrGOQGGWfmQSCuDUcQ3dTBoC5jAQAvD_BwE
Well, there you have it. Stay safe with happy and healthy eating, Lisa!
