| Name: | Raymond T. Kaya |
|---|---|
| Date/Time: | 2006-06-25 at 06:47:53 HST |
| Subject: | The Level of Mercury in the Fish We Eat |
| Times Read: | [296] since 2008 April 12 |
Should we be concerned about the level of mercury in the fish we eat?
Nearly all fish and shellfish contain traces of mercury (methylmercury).
The FDA and EPA are advising "women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury."
Fish and Shellfish With Highest Levels of Mercury:
PPM SPECIES 1.450 Tilefish (Gulf of Mexico) 0.988 Shark 0.976 Swordfish 0.730 King mackerel
Fish and Shellfish With Intermediate Levels of Mercury:
PPM SPECIES AKA 0.639 Tuna (fresh/frozen, bigeye) Ahi 0.485 Marlin 0.357 Tuna (fresh/frozen, albacore) Tombo 0.353 Tuna (canned, albacore) Tombo 0.325 Tuna (fresh/frozen, yellowfin) Ahi 0.310 Lobster (Northern/American) 0.252 Halibut 0.220 Sablefish black cod, �butter fish� 0.205 Tuna (fresh/frozen, skipjack) Aku 0.118 Tuna (canned, light)
Fish and Shellfish With Low Levels of Mercury (less than 0.1 ppm):
PPM SPECIES 0.095 Cod 0.09 Lobster (spiny) 0.072 Trout (freshwater) 0.070 Squid 0.050 Scallop 0.049 Catfish 0.045 Flatfish (Includes: Flounder, Plaice, Sole) 0.041 Pollock 0.016 Sardine 0.014 Salmon (fresh/frozen) 0.013 Oyster ND Salmon (canned) ND Shrimp
ND - mercury concentration below detection level (Level of Detection (LOD)=0.01ppm)
FDA / EPA What You Need to Know About Mercury in Fish and Shellfish - March 2004
US FDA - Mercury Levels in Commercial Fish and Shellfish
Hawaii Seafood Buyers� Guide
Raymond T. Kaya
Honolulu, Hawaii, USA
www.reikialoha.com/raymond