|
1
CHOOSE MORE OFTEN |
1
CHOOSE LESS OFTEN |
|---|---|
|
1
Very Low Levels of Mercury: <0.1 ppm(3-4 servings per week) |
1
Medium Levels of Mercury: 0.2 - < 0.3 ppm(1-2 servings per week) |
|
1
Catfish |
1
(Grouper) |
|
1
Clams |
1
(Halibut) |
|
1
Crab, king |
1
Polluck |
|
1
(Flounder) |
1
Sablefish |
|
1
Oysters |
1
Sea trout |
|
1
(Salmon, farmed) |
1
High Levels of Mercury: 0.3 - < 0.7 ppm(0-1 serving per week) |
|
1
**Salmon, canned or wild Alaskan |
1
Bluefish |
|
1
**Sardines |
1
Lobster |
|
1
Scallops |
1
Marlin |
|
1
Shrimp |
1
(Orange roughly) |
|
1
Sole |
1
(Red snapper) |
|
1
Tilapia |
1
(Saltwater, bass) |
|
1
Low Levels of Mercury: 0.1- <0.2 ppm(2-3 servings per week) |
1
(Trout, freshwater) |
|
1
(Cod) |
1
Tuna, fresh |
|
1
Crab, Dungeness and blue |
1
Tuna, canned, white albacore |
|
1
Haddock |
1
Risky Levels of Mercury: > 0.7 ppm(Avoid or no more than once a month) |
|
1
**Herring |
1
Mackerel, king |
|
1
Mahi mahi |
1
Shark |
|
1
Ocean perch |
1
(Swordfish) |
|
1
**Tuna, canned, light |
1
(Tilefish) |
|
1
**Whitefish |
1
|