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I eat a ton of seafood and don’t worry about mercury poisoning at all! here’s why:
Salmon, especially the kind I prefer (Ora King), is one of the lowest-mercury fish available. It’s actually recommended for pregnant women and young children. It also happens to be rich in omega-3s, which studies suggest can help protect against some of the cognitive effects of mercury exposure in regular fish eaters.
I only eat higher-mercury fish like bigeye tuna, Chilean sea bass, king mackerel, or swordfish maybe 1-2 times a month—if that.
The majority of what I eat falls into the low to very low mercury category: branzino, mussels, clams. Even lobster, which I’ll have once or twice a week at most, has lower mercury levels than shrimp or tuna.
I don’t regularly eat shrimp unless it’s ebi (sweet shrimp), which is among the lowest in mercury. And even regular shrimp is low enough to be considered safe for pregnant women multiple times a week.
Even caviar is low in mercury—and one of my favorites, ikura (salmon roe), is especially clean.
I’m intentional about what I eat: I focus on low-mercury, nutrient-dense seafood that’s high in omega-3s. Living in NYC, where the seafood is fresh and well sourced, it’s totally reasonable to eat a lot of it without worrying about mercury toxicity. 4 replies
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