Mercury in Fish - Fish to Avoid
The Healthiest Seafood :
- Shipped direct to your door! Steve Connolly Seafood in Gloucester,
Massachusetts only buys from boats that utilize the safest methods
available to preserve the quality and freshness of the fish and the
environment. - Mercury free Alaskan Salmon (Overnight Fedex) from Ed's Kasilof Seafoods
- San Pedro Fish Market 1190 Nagoya, Berth 78 San Pedro Tel.: 310.832.4251
It's sad, but fish, while being a healthful food, poses health risks due to levels of mercury and PCBs. Some fish are far
worse than others so we can take steps to minimize exposure to these toxins.
worse than others so we can take steps to minimize exposure to these toxins.
This is especially important for growing children and pregnant woman. The poisons got into our water systems from
industrial companies who spew poisons into our air and waters. Falling to the earth as poisonous rain and snow, and then
into our food chain.
industrial companies who spew poisons into our air and waters. Falling to the earth as poisonous rain and snow, and then
into our food chain.
Answers to Concerns about Toxins, Contaminants - www.oceansalive.org
What are the risks of eating seafood contaminated with industrial pollutants?
Contaminants such as mercury, PCBs and dioxins build up in your body over time. Health problems that may result from
eating contaminated fish range from small, hard-to-detect changes to birth defects and cancer. It can take 5 years or
more for women in their childbearing years to rid their bodies of PCBs, and 12-18 months to significantly reduce their
body burden of mercury. Mothers who eat contaminated fish before becoming pregnant may have children who are
slower to develop and learn. Developing fetuses are exposed to stored toxins through the placenta. Women beyond their
childbearing years and men face fewer health risks from contaminants than children do. Following the advice below will
minimize your exposure and reduce the health risks associated with these contaminants.
What about mercury in canned tuna?
The two most popular types of canned tuna – white and light – vary greatly in their average mercury content. Canned
white tuna consists of albacore, a large species of tuna that accumulates moderate amounts of mercury. Consequently,
Environmental Defense recommends that adults and children limit their consumption of canned white tuna.
Canned light tuna usually consists of skipjack, a smaller species with approximately one-third the mercury levels of
albacore. Therefore, Environmental Defense only recommends that young children (ages 0-6) limit their consumption of
canned light tuna. However, recent news reports suggest that some canned light tuna actually contains yellowfin tuna, a
species that is similar in size and mercury content to albacore. These products are sometimes (but not always) labeled
‘gourmet’ or ‘tonno’, and their consumption should be limited by adults and children. Overall, it’s best to exercise
caution in how much tuna you (or especially your children) consume.
Do the health benefits of omega-3s outweigh the risks associated with contaminants in seafood?
There is no definitive answer to this question, but the information provided here can help you decide for yourself. For
young children and women of childbearing age, consumption of mercury-contaminated fish can severely impact a child's
development. However, other sub-populations (older women and men) may find it an acceptable tradeoff to exceed
recommended seafood meal limits to increase their omega-3 intake. For our advisories concerning PCBs, dioxins and
pesticides, the cancer risk (1 in 100,000 - the level recommended by the EPA) may not outweigh the benefits of omega-3s
for people at high risk of cardiovascular disease. However, these chemicals are known to cause serious health problems
besides cancer, so the tradeoffs are not simple.
Contaminants such as mercury, PCBs and dioxins build up in your body over time. Health problems that may result from
eating contaminated fish range from small, hard-to-detect changes to birth defects and cancer. It can take 5 years or
more for women in their childbearing years to rid their bodies of PCBs, and 12-18 months to significantly reduce their
body burden of mercury. Mothers who eat contaminated fish before becoming pregnant may have children who are
slower to develop and learn. Developing fetuses are exposed to stored toxins through the placenta. Women beyond their
childbearing years and men face fewer health risks from contaminants than children do. Following the advice below will
minimize your exposure and reduce the health risks associated with these contaminants.
What about mercury in canned tuna?
The two most popular types of canned tuna – white and light – vary greatly in their average mercury content. Canned
white tuna consists of albacore, a large species of tuna that accumulates moderate amounts of mercury. Consequently,
Environmental Defense recommends that adults and children limit their consumption of canned white tuna.
Canned light tuna usually consists of skipjack, a smaller species with approximately one-third the mercury levels of
albacore. Therefore, Environmental Defense only recommends that young children (ages 0-6) limit their consumption of
canned light tuna. However, recent news reports suggest that some canned light tuna actually contains yellowfin tuna, a
species that is similar in size and mercury content to albacore. These products are sometimes (but not always) labeled
‘gourmet’ or ‘tonno’, and their consumption should be limited by adults and children. Overall, it’s best to exercise
caution in how much tuna you (or especially your children) consume.
Do the health benefits of omega-3s outweigh the risks associated with contaminants in seafood?
There is no definitive answer to this question, but the information provided here can help you decide for yourself. For
young children and women of childbearing age, consumption of mercury-contaminated fish can severely impact a child's
development. However, other sub-populations (older women and men) may find it an acceptable tradeoff to exceed
recommended seafood meal limits to increase their omega-3 intake. For our advisories concerning PCBs, dioxins and
pesticides, the cancer risk (1 in 100,000 - the level recommended by the EPA) may not outweigh the benefits of omega-3s
for people at high risk of cardiovascular disease. However, these chemicals are known to cause serious health problems
besides cancer, so the tradeoffs are not simple.
What about natural toxins in seafood?
Besides industrial pollutants and other human-made contaminants, some seafood
may also contain natural toxins if fish eat harmful algae or bacteria. In warm tropical
waters, a toxin called ciguatera can work its way up the food chain and be present
in toxic levels in large, predatory fish. Cooking does not destroy the toxin, and
consumption of ciguatoxic fish can cause intense flulike symptoms.
In addition, fish like tuna, mackerel, bluefish and mahimahi begin decomposing soon
after capture. If not stored properly, they may develop a histamine called
scombrotoxin. Eating fish (even cooked fish) with high concentrations of
scombrotoxin can cause an allergy-like reaction, which is treatable with an antihistamine.
Uncooked shellfish may contain disease-causing bacteria, viruses or parasites. Raw oysters, clams and other shellfish pose
a particular risk since they are filter feeders - straining tiny particles from the seawater for food. If the seawater contains
disease-causing microorganisms, these accumulate in the shellfish. The Norwalk virus, which causes intestinal illness in
humans, is often associated with eating raw oysters and clams. For this reason, it is important to get raw shellfish from a
reliable source, or ensure that your shellfish is cooked thoroughly.
How can I reduce the risks?
Fish consumption is the primary route of exposure to contaminants like mercury and PCBs. Since these substances can
damage developing nervous systems and impair learning, seafood contamination is a particular concern for young children
and women of childbearing age. The best ways to reduce exposure are:
* Reduce consumption of fish known to be high in contaminants (see below).
* Prepare your fish in a way that cuts down on toxins (see below).
* Eat sport fish from a variety of water bodies, and try not to eat the same species of fish more than once a week.
Besides industrial pollutants and other human-made contaminants, some seafood
may also contain natural toxins if fish eat harmful algae or bacteria. In warm tropical
waters, a toxin called ciguatera can work its way up the food chain and be present
in toxic levels in large, predatory fish. Cooking does not destroy the toxin, and
consumption of ciguatoxic fish can cause intense flulike symptoms.
In addition, fish like tuna, mackerel, bluefish and mahimahi begin decomposing soon
after capture. If not stored properly, they may develop a histamine called
scombrotoxin. Eating fish (even cooked fish) with high concentrations of
scombrotoxin can cause an allergy-like reaction, which is treatable with an antihistamine.
Uncooked shellfish may contain disease-causing bacteria, viruses or parasites. Raw oysters, clams and other shellfish pose
a particular risk since they are filter feeders - straining tiny particles from the seawater for food. If the seawater contains
disease-causing microorganisms, these accumulate in the shellfish. The Norwalk virus, which causes intestinal illness in
humans, is often associated with eating raw oysters and clams. For this reason, it is important to get raw shellfish from a
reliable source, or ensure that your shellfish is cooked thoroughly.
How can I reduce the risks?
Fish consumption is the primary route of exposure to contaminants like mercury and PCBs. Since these substances can
damage developing nervous systems and impair learning, seafood contamination is a particular concern for young children
and women of childbearing age. The best ways to reduce exposure are:
* Reduce consumption of fish known to be high in contaminants (see below).
* Prepare your fish in a way that cuts down on toxins (see below).
* Eat sport fish from a variety of water bodies, and try not to eat the same species of fish more than once a week.
| San Pedro Fish Market |
Seafood from trusted sources
How can I cook fish to reduce toxins?
Unfortunately, there are no cooking methods that will reduce
mercury levels in seafood since it binds to proteins in fish tissue
(including muscle). However, levels of PCBs, dioxins and some
pesticides can be reduced by the following cooking methods,
since these chemicals build up in fatty tissue.
* Before cooking, remove the skin, fat (found along the back,
sides and belly), internal organs, tomalley of lobster and the
mustard of crabs, where toxins are likely to accumulate. This will
greatly reduce the risk of exposure to a number of hazardous
chemicals.
* When cooking, be sure to let the fat drain away, and avoid or
reduce fish drippings.
* Serve less fried fish. Frying seals in chemical pollutants that
might be in the fish's fat, while grilling, broiling or poaching
allows fat to drain away.
* For smoked fish, it is best to fillet the fish and remove the skin
before the fish is smoked.
How can I avoid getting sick from eating seafood?
* Check fish carefully before buying. Bruises, brown spots and
cloudy eyes all indicate decomposition, and possibly bacteria.
Buy fish that was frozen or refrigerated immediately after
capture (see Buying Guide).
* Cook fish and shellfish thoroughly. Handle raw fish as you would
handle other raw meat products. Take care not to
cross-contaminate cooked food or vegetables with the utensils
used to prepare raw fish, and wash utensils and hands thoroughly
in-between handling.
* Avoid shellfish from untraceable sources, particularly if eaten
raw.
Unfortunately, there are no cooking methods that will reduce
mercury levels in seafood since it binds to proteins in fish tissue
(including muscle). However, levels of PCBs, dioxins and some
pesticides can be reduced by the following cooking methods,
since these chemicals build up in fatty tissue.
* Before cooking, remove the skin, fat (found along the back,
sides and belly), internal organs, tomalley of lobster and the
mustard of crabs, where toxins are likely to accumulate. This will
greatly reduce the risk of exposure to a number of hazardous
chemicals.
* When cooking, be sure to let the fat drain away, and avoid or
reduce fish drippings.
* Serve less fried fish. Frying seals in chemical pollutants that
might be in the fish's fat, while grilling, broiling or poaching
allows fat to drain away.
* For smoked fish, it is best to fillet the fish and remove the skin
before the fish is smoked.
How can I avoid getting sick from eating seafood?
* Check fish carefully before buying. Bruises, brown spots and
cloudy eyes all indicate decomposition, and possibly bacteria.
Buy fish that was frozen or refrigerated immediately after
capture (see Buying Guide).
* Cook fish and shellfish thoroughly. Handle raw fish as you would
handle other raw meat products. Take care not to
cross-contaminate cooked food or vegetables with the utensils
used to prepare raw fish, and wash utensils and hands thoroughly
in-between handling.
* Avoid shellfish from untraceable sources, particularly if eaten
raw.
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