Mercury Content in Fish

Nearly all fish and shellfish contain trace amounts of mercury. Mercury gets into water and can be converted into methylmercury. It then enters the aquatic food chain, where it collects in fish tissue.

According to the FDA and EPA, the risk from mercury by eating fish and shellfish is not a health concern for most people. However they also agree the pregnant women or woman who may become pregnant should avoid some types of fish due to this contamination.

Larger fish, such as shark, swordfish, tilefish, and king mackerel are considered to have higher levels of mercury. Ahi tuna, Orange Roughy and marlin are also considered risky.

Common fish with lower mercury content may be Anchovies, Catfish, Clam, Crab (Domestic), Flounder, Oyster, Perch (Ocean), Salmon, Sardine, Scallop, Shrimp, Sole (Pacific), Squid, Tilapia, Trout (Freshwater) and Whitefish.

These woman and young children can eat up to 12 ounces (2 average meals a week) of fish that are lower in mercury.

Mercury is the most toxic, non-radioactive element on the earth. Due to its poisonous nature, mercury can adversely affect the immune, urinary, cardiac, and respiratory and digestive systems. Some laboratory tests have shown mercury to cause Alzheimer’s-like symptoms in some affected by mercury poisoning. However, one should not give up on fish. For middle-aged and older men and postmenopausal women, the benefits of fish consumption far outweigh the potential risks when the amount of fish are eaten is within the recommendations established by the FDA and Environmental Protection Agency. The healthy fats of fish are proven to help adults with a range of issues including cholesterol and brain function. It is important to choose one’s sources wisely, and not eliminate fish from one’s diet.

For those concerned with the potential for the intake or mercury and other heavy metals, there are some homeopathic solutions, such as liquid betonies clay (for oral consumption) that, though not conclusive, seem to show results.

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