Good for Health: Avoid High Level Mercury Fish and Eat Low Level Mercury Fish

Fish and Shellfish contain proteins and nutrients with low amount of fats and also a good source of Omega 3 fatty acids that is good for our health. Better to eat the fish having high DHA and EPA.

Omega 3s is important for the group of peoples such as infants, children and teens, young adults, and middle-aged to old-aged.

Benefits for Omega-3s:

  • They protect your health against heart disease like irregular heartbeat.
  • Decrease blood clotting and lower triglycerides.
  • Increase HDL (High-density lipoprotein) – Good Cholesterol.

About Triglycerides:

Triglycerides are good for health, which provides energy and also stored as fat. After taking the food, your body absorbs the fats and repackages it as triglycerides and these are travel into the bloodstream. High triglycerides may cause risk of heart disease.

Why should we avoid High-Level mercury fish?

Mercury is an element found in the land, water and air. Some fishes contain more high level mercury, medium level mercury and low level mercury. Better to eat 12 ounces (2 average meals) in a week that are low level mercury fishes and to avoid high level mercury fishes for pregnant women or who may become pregnant, nursing mothers and young children. Fish sticks are eatable, because they made from fish (low-level Mercury).

Exposure to mercury can be more dangerous for pregnant women and small children. This effects child growth, i.e.., delaying talking and walking, shortening attention span and disabilities. Effects for infants are cerebral palsy, deafness, blindness and mental retardation.

In adults, it causes memory loss, vision loss, tremors and also deadness of the fingers and toes. A growing body of facts recommended that exposure to mercury may also cause heart diseases.

Mercury Levels In Fish


  • Sharks
  • Swordfish
  • Tilefish
  • King Mackerel
  • Orange Roughy


  • Tuna (all varieties except skipjack)
  • Orange Roughy
  • Marlin
  • King Mackerel
  • Grouper
  • Spanish Mackerel
  • Chilean Seabass
  • Bluefish
  • Lobster
  • Weakfish (sea trout)
  • Halibut
  • Sablefish
  • Striped Bass or Rockfish
  • All About Sablefish
  • Striped Bass in the Kitchen


  • Snapper
  • Monkfish
  • Carp
  • Freshwater perch
  • Skate
  • Canned light tuna (skipjack)
  • Spiny lobster
  • Jacksmelt
  • Boston or Chub Mackerel
  • Croaker
  • Trout
  • Squid
  • Whitefish
  • American shad
  • Crab
  • Scallop
  • Pacific Cod
  • Pollock

Very Low-Level

  • Catfish
  • Mullet
  • Fluke
  • Plaice perch
  • Sand dabs
  • Flounder
  • Herring
  • Anchovies
  • Pollock
  • Crayfish
  • Haddock
  • Sardine
  • Hake
  • Salmon
  • Oyster
  • Tilapia

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