Fish species at risk for containing larger amounts of mercury compounds:
(1) large predatory fish (concentrate levels in smaller fish)
(2) fish swimming in bodies of water with industrial contamination
Fish to avoid:
(1) shark
(2) swordfish
(3) king mackerel
(4) tilefish
Seafood with lower levels of mercury compounds:
(1) canned light (non-albacore) tuna fish
(2) salmon
(3) pollock
(4) catfish
(5) shrimp
General recommendations for those susceptible to mercury compounds:
(1) Limit fish and shellfish ingestion to no more than 2 servings per week if choosing from the lower limit list. Limit ingestion to 1 serving per week for albacore tuna fish, tuna steak, or fish caught in local waters.
(2) Eat fish and shellfish with the lowest possible mercury content. Select smaller fish if possible.
(3) If you eat fish or shellfish that you catch yourself, check local advisories for fish.
Information on mercury levels in fish and seafood is available at the FDA's Food Safety website at www.fda.gov/Food/PopularTopics/ucm341987.htm.
