Eating fish in a healthy way doesn't have to be as complex as an intricate sushi roll. A new Oceana report, Hold the Mercury: How to Avoid Mercury When Buying Fish, clears up the confusion.
Now, more than ever, consumers have a choice of seafood from around the globe: swordfish from South Africa, salmon from Alaska, tilapia from Honduras.
Rarely, however, can consumers find correct information about mercury in fish from in a grocery store, market or restaurant. The U.S. Food and Drug Administration recommends that women of childbearing age and young children do not eat four high-mercury species: swordfish, shark, tilefish and king mackerel. In addition, the FDA recommends limiting consumption of albacore tuna or tuna steaks to six ounces or less each week, and limiting low-mercury fish to 12 ounces or less per week.