Mercury and other chemical substance found in fish
Not many of us are aware of the kind of fish we consume and what it contains in the fish. Some fish are highly toxic, some are health friendly. According to THE NATIONAL REPORT DEFENSE COUNCIL ( in USA,) higher mercury in fish can be potentially dangerous to human. Please carefully buy them and look for the least mercury. See chart below. Another thing I’d like to mention, I heard that fish from China such as eels are mostly farmed raise which used pellets hormone to make the fish grow big for selling- this can harm your health. Also, most salted and frozen fish imported from Vietnam and Thailand contain the kind of chemical substance which use to preserve freshness. The color of those fish look fresh and pinkish. Be aware when purchasing. READ label content. If you decide to buy them SOAK WELL with lukewarm water for 20 minutes or more then rinse out a few times to get rid of the harmful chemical.
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
Posted on 12th June 2008
Under: Mercury in fish | 2 Comments »