Fish and shellfish concentrate mercury in their bodies. Fish products have been shown to contain varying amounts of heavy metals, particularly mercury and fat-soluble pollutants from water pollution. Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel, tilefish, northern pike, and lake trout contain higher concentrations of mercury than others.
The presence of mercury in fish can be a health issue, particularly for women who are or may become pregnant, nursing mothers, and young children.
Selected seafood which may contain mercury Edit
Limit consumption due to concerns about mercury or other contaminants.
- Hon maguro – Bluefin tuna
- Kani – Blue crab
- Maguro – Longline-caught bigeye and yellowfin tuna
- Sake – Washington state wild salmon as well as farmed salmon, including Atlantic farmed salmon
- Sawara – American Spanish mackerel
- Shiro maguro – Longline-caught, imported and Hawaiian albacore tuna
- Suzuki – Wild striped bass
- Toro – Longline-caught bigeye and yellowfin tuna, as well as any bluefin