Mercury is a naturally occurring metal in soil, rocks, and bodies of water but the most common source of human exposure to mercury is the consumption of certain types of fish. Overexposure to mercury can cause impaired functions of the central and peripheral nervous systems.
There are some types of fish that could lead to excess mercury if eaten too frequently: fresh/frozen tuna, shark, swordfish, marlin, orange roughy and escolar. Limiting to 150 g of these fish per week is recommended for the general population, and even less for pregnant women and children under age 11.
What About Tuna? Look for “light” tuna, skipjack or tongol on the label. It has less mercury than “white” (albacore) tuna and is typically less expensive.
To meet your recommended 2 servings of fish per week, try these varieties:
Salmon, anchovy, rainbow trout, shrimp, clam, mussel, oyster, cod, haddock, halibut, sole, perch, bass, and tilapia.