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Are all fish eaters at risk of mercury or PCB poisoning?
Yes, but some fish are worse than others. If you eat certain fish you are at more risk to develop health problems related to excessive amounts of mercury and PCB. Studies have shown that in general, the more fish you eat the higher the amount of mercury and PCB level. It is much worse in terms of PCB if you are eating farmed salmon for example. The practices of salmon fish farming tend to concentrate the PCBs. All fish have mercury. The larger and longer-lived fish have more mercury than smaller fish. Swordfish have the most and sardines have the least. The FDA has stated that these fish: shark, swordfish, tilefish, or king mackerel, should be avoided by young children and nursing or pregnant or women who may become pregnant. Although researchers and physicians like myself are concerned this is not a conservative enough warning from the FDA.
To name just a few fish and seafood items to be avoided due to high mercury levels:
- Tuna steaks
- Sea bass
- Oysters (Gulf of Mexico)
- Marlin
- Halibut
- Pike
- Walleye
- White croaker
- Largemouth bass
WARNING: A special warning to sushi eaters. Studies show frequent eaters of sushi (at least or more than once per week) are at a much higher risk of mercury contamination from fish than non-sushi eaters.
Some safe fish are:
- Summer Flounder
- Croaker
- Sardines
- Haddock
- Tilapia
Also wild salmon is OK for mercury levels but many seafood and grocery stores are selling wild salmon that is not wild, so one has to be very skeptical.
The PCB issue is more complex but in general you avoid farmed fish you will be OK in terms of consuming harmful levels of PCBs.
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