Mercury Contents of Seafood

Low Mercury (Recommended)

• Anchovy
• Butterfish
• Catfish
• Clam
• Crab (domestic)
• Crawfish
• Croaker (Atlantic)
• Flounder
• Haddock (Atlantic)
• Hake
• Herring
• Jacksmelt (Silverside)
• Mackerel (North Atlantic, chub)
• Mullet
• Oyster
• Plaice
• Pollock
• Salmon (canned)
• Salmon (wild)
• Sardine
• Scallop
• Shrimp
• Sole (Pacific)
• Squid (calamari)
• Tilapia (not farmed; hard to find)
• Trout (freshwater)
• Whitefish
• Whiting

Moderate (Consume Moderately)

• Bass (saltwater, striped, black)
• Buffalo fish
• Carp
• Cod (Alaskan)
• Lobster
• Mahi mahi
• Monkfish
• Perch (freshwater)
• Sheepshead
• Skate
• Snapper
• Tilefish (Atlantic)
• Tuna (canned chunk light, skipjack)

High Mercury (Avoid)

• Croaker (white Pacific)
• Halibut (Atlantic, Pacific)
• Mackerel (Spanish, Gulf)
• Perch (ocean)
• Sabelfish
• Sea bass (Chilean)
• Tuna (albacore, yellowfin)

Highest Mercury (Never Eat)

• Bluefish
• Grouper
• Mackerel (king)
• Marlin
• Orange roughy
• Shark
• Swordfish
• Tuna (bigeye, ahi)

Information from Fat for Fuel, by Dr. Mercola