There is so much to be aware of these days when it comes to our food consumption. I personally, always wonder about fish and mercury content. Fish can be great for their omega-3 content but no one wants mercury and other toxins served alongside them.
Here is a list of fish and their mercury content from our friends at the National Resources Defense Council:
 

LEAST MERCURY
Enjoy these fish:
Anchovies, Butterfish, Catfish, Clam, Crab (Domestic), Crawfish/Crayfish, Croaker, (Atlantic)Flounder*, Haddock (Atlantic)*, Hake, Herring, Mackerel (N. Atlantic, Chub), Mullet, Oyster, Perch (Ocean), Plaice, Pollock, Salmon (Canned)**, Salmon (Fresh)**, Sardine, Scallop*, Shad (American), Shrimp*, Sole (Pacific), Squid (Calamari), Tilapia, Trout (Freshwater), Whitefish, Whiting

MODERATE MERCURY


Eat six servings or less per month:
Bass (Striped, Black), Carp, Cod (Alaskan)*, Croaker (White Pacific), Halibut (Atlantic)*, Halibut (Pacific), Jacksmelt, (Silverside) Lobster, Mahi Mahi, Monkfish*, Perch (Freshwater), Sablefish, Skate*, Snapper*, Tuna (Canned chunk light), Tuna (Skipjack)*,Weakfish (Sea Trout)


HIGH MERCURY


Eat three servings or less per month:
Bluefish, Grouper*, Mackerel (Spanish, Gulf), Sea Bass (Chilean)*, Tuna (Canned Albacore), Tuna (Yellowfin)*


HIGHEST MERCURY

Avoid eating:
Mackerel (King), Marlin*, Orange Roughy*, Shark*, Swordfish*, Tilefish*, Tuna (Bigeye, Ahi)*


* Fish in Trouble! These fish are perilously low in numbers or are caught using environmentally destructive methods. To learn more, see the Monterey Bay Aquarium and the Blue Ocean Institute, both of which provide guides to fish to enjoy or avoid on the basis of environmental factors.

** Farmed Salmon may contain PCB's, chemicals with serious long-term health effects.

If you'd like more information on this and many other environmental issues, visit www.nrdc.org. Happy eating!
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