FDA ADVICE ABOUT EATING FISH

The U.S. Food & Drug Administration (FDA) has a handy guide for eating fish and identifying the types that are lower in mercury.  Fish are part of a healthy diet and are known to provide protein, healthy omega-3 fats, vitamins B12 & D, iron, selenium, zinc, and iodine.  Fish products are also known to contain differing amounts of mercury.  Species of fish that are long-lived and higher on the food chain contain higher concentrations of mercury than others.  Those with the highest mercury levels which the FDA recommends to AVOID include:

  • KING MACKEREL
  • MARLIN
  • ORANGE ROUGHY
  • SHARK
  • SWORDFISH
  • TILEFISH (Gulf of Mexico)
  • TUNA, BIGEYE

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