Mercury in Fish: One Fish, Two Fish, Don’t Fish, Do Fish.
Posted Sep 14 2009 9:55am
About six weeks ago, it was reported that actor Jeremy Piven left the Broadway production, “Speed-the-Plow” because of elevated levels of mercury. The excuse is a little odd… and Piven has gotten some heat from the media. But, it is possible to elevate your mercury levels just from eating fish. Here’s some helpful info so you don’t end up like Piven:
I love this poster from the EPA regarding the types and serving sizes of fish that women of childbearing age and children can safely eat.
TheFDA also has a helpful reporton the specific mercury levels of a variety of fish and shellfish. Some of the data is a bit old, but it’s still relevant (the mercury levels in the fish are likely a bit higher today than when they were in 1978). If you want to get more specific, you can use theEPA’s Advisory Report Queryto search by toxin, fish, body of water or other limiters to find suggestions on consumption. This is an especially helpful list if you plan on going fishing and want to safely eat your catch.
If you rather not dig through the links, here’s the quick summary:
Don’t eat: Shark, Swordfish, King Mackerel, Tilefish
Eat (commonly eaten fish that are low in mercury): Shrimp, Canned light tuna, Salmon, Pollockand Catfish