Even with greater awareness of American food systems and federal agencies to promote important food safety information, it is imperative to continuously update and provide key recommendations to protect people’s health. Michigan State University Extension strives to educate youth and adults about health, nutrition and safe food advisories including safe and unsafe fish to eat.
Many people eat fish regularly in their diet. Fish markets, grocery, stores and restaurants offer consumers a nice variety of finfish and shellfish options. Selecting and buying fish can no longer just be about availability, taste or price. Are you aware that four fish have been designated by the U.S. Food and Drug Administration (USDA) and Environmental Protection Agency (EPA) to be unsafe to eat due to their typically high levels of mercury? Making the “do not eat” list are King Mackerel, Shark, Swordfish and Tilefish.
All fish advisories due to increased mercury levels should be taken seriously. This is especially important for vulnerable populations such as young children, pregnant or breastfeeding women, and older adults. Learning about current fish advisory information and sharing it with family, friends and others help deliver key messages to a greater audience.
Mercury ends up in oceans, lakes and streams from industrial pollution and natural sources. Once mercury is in the water it becomes methylmercury, which is harmful. Fish absorb the methylmercury as they naturally feed and it begins to accumulate in the muscle tissue or filet. Mercury does not produce an odor so it cannot be detected, and it does not affect the taste. The level of mercury contamination varies with different varieties of fish based on size and age. Larger fish such as swordfish, shark, king mackerel and tilefish are at greatest risk for high levels of mercury contamination. There is no method to remove the mercury in fish.
Michigan Department of Community Health (MDCH) has a new Eat Safe Fish in Michigan booklet that shares helpful information about mercury and other chemicals in Michigan fish and how to choose, clean and cook fish safely. Knowledge can be powerful. Utilize current fish advisory information to confidently enjoy the wide variety of Michigan fish and fish from other states.
Are you aware that four fish have been designated by the U.S. Food and Drug Administration ( USDA ) and Environmental Protection Agency ( EPA ) to be unsafe to eat due to their typically high levels of mercury? Making the “do not eat” list are King Mackerel
King Mackerel
The king mackerel (Scomberomorus cavalla) surmayi or kingfish, is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico.
Grouper is on the list when it comes to fish you should never eat due to its moderately high mercury levels. This species is also highly vulnerable to overfishing. Grouper is also a common target of seafood fraud.
Many people have suspicions about tilapia being "bad" or "dirty," leading many to wonder if the fish is bad for you. That's because tilapia has a reputation for contamination. In the past, some farm-raised tilapia fed on animal waste. However, most farming practices have changed since then.
Atlantic mackerel tops the list of safest fish. While mercury content is something to watch out for, the benefits of consuming fish generally outweigh the risks of mercury exposure.
Researchers have found that oily fish, such as mackerel, salmon, sardines or mussels, could help protect our hearts and brains from disease. They are found to be rich in an important type of polyunsaturated fat called omega-3, which has been shown to help lower blood pressure.
That's because, while canned tuna, especially light varieties, has relatively low average levels of mercury, individual cans can sometimes have much higher levels. “From can to can, mercury levels can spike in unpredictable ways that might jeopardize the health of a fetus,” says James E.
Choose fish and shellfish that are lower in mercury such as salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and other shellfish. For the most health benefits, choose fatty fish such as salmon, trout, herring, chub mackerel, and sardines. o These fish have healthy omega-3 fatty acids.
Mahi Mahi is leaner than oily fish like salmon and sardines, but it is still a good source of beneficial omega-3 fatty acids. It is also rich in iron and selenium, a nutrient with anti-inflammatory properties that is also great for your heart health.
The most venomous known fish is the reef stonefish. It has a remarkable ability to camouflage itself amongst rocks. It is an ambush predator that sits on the bottom waiting for prey to approach. Instead of swimming away if disturbed, it erects 13 venomous spines along its back.
Examples. Species of puffer fish (the family Tetraodontidae) are the most poisonous in the world, and the second most poisonous vertebrate after the golden dart frog.
Salmon. A popular oily fish, salmon is chock-full of nutrients including omega-3s, protein, potassium, vitamin D, vitamin E and several B vitamins. Tinned salmon contains bones, which is an added source of calcium and phosphorus.
Shark, swordfish and marlin: do not eat these if you are pregnant or trying to get pregnant. All other adults, including breastfeeding women, should eat no more than 1 portion per week. This is because these fish can contain more mercury than other types of fish, and can damage a developing baby's nervous system.
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