How to Select Low Mercury Seafood
Seafood of all types provides many health benefits, but there are also safety precautions that one must be aware of. Mercury is found in all types of seafood, but certain types of seafood are higher than others. Once mercury reaches the ocean, it undergoes a chemical change as it mixes with bacteria and forms methyl mercury, a more toxic form.Fish absorb methyl mercury from ocean water and the organisms they eat.
Instructions
-
-
1
Begin by reading the guidelines posted on the FDA and EPA websites (see Resources). According to both groups, you should avoid eating swordfish, tilefish, mackerel or shark. Consume no more than 12 oz. of seafood per week. A typical meal may include 3 to 4 oz. of seafood.
-
2
Select seafood with lower levels of mercury, such as catfish, pollock, canned “light” tuna, shrimp and salmon. Limit consumption of albacore tuna to no more than 6 oz. per week, as this type of tuna has more methyl mercury.
-
-
3
Eat no more than 6 oz. of locally sourced fish you catch yourself and eat no other seafood that week.
-
1
Tips & Warnings
Seafood markets commonly display signs with detailed information on the types of seafood that have lower levels of mercury.
Pregnant women or women who are trying to get pregnant should consult their physicians for specific guidelines.
Know the signs of mercury poisoning: sensations of tingling or numbness around the lips, fingers and toes. If you have difficulty walking or develop tunnel vision or have hearing loss, consult your physician. Remember that mercury poisoning is not common but do be aware of the kinds of seafood that you consume.
