Which Fish Contains More Mercury: A Deep Dive Into Seafood Safety

If you’re wondering which types of fish have the lowest levels of mercury, it’s important to make informed choices for your health. Opt for fish and shellfish that are known to be lower in mercury content, including salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and various other shellfish. However, for the added benefit of healthy omega-3 fatty acids, consider selecting fatty fish such as salmon, trout, herring, chub mackerel, and sardines. These fatty fish varieties are not only low in mercury but also provide essential nutrients that support your overall well-being.

When it comes to selecting fish and seafood for your meals, it’s important to be aware of their mercury content. Mercury is a naturally occurring element that can be found in varying levels in different types of fish. To make informed choices, opt for fish and seafood with lower mercury levels, such as salmon, shrimp, cod, and sardines. Conversely, it’s advisable to steer clear of fish that are known to have higher mercury levels, including tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel. Additionally, when you’re purchasing fresh fish, be sure to consult fish advisories specific to the regions where they are caught. These advisories provide essential information about the safety of consuming fish from particular streams or lakes, helping you make healthier choices. This information was last updated on September 14, 2018.

Is salmon high in mercury? No, salmon is generally low in mercury content, making it a safe seafood choice. Both wild-caught and farmed Atlantic salmon stand out for their notably low levels of mercury when compared to many other fish varieties. On average, farmed salmon contains approximately 0.05 micrograms of mercury per gram. This minimal mercury content makes salmon a healthier option for those concerned about mercury exposure when enjoying seafood. (Note: The date of this information is October 4, 2021.)