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