HOME REST UNSTRESS WHOLE FOODS SUPPLEMENTS NUTRITION EXERCISE SPIRITUAL CULTURE RESOURCES FISH AND MERCURY While fish provide important omega-3 fatty acids, over-consumption of fish can raise mercury levels in the body, with injurious effects. Avoid over-consumption by following the recommendations in the table below. Safe Fish Consumption Frequency1 Fish in *blue have on occasion recorded unsafe levels of mercury; still, their average score is low- to mid-range. Not Limited2 Once per week3 Twice per month4 salmon sardines sole freshwater catfish tilapia farm-raised trout shrimp clams scallops oysters *canned tuna mahi mahi orange roughy sea bass *red snapper *flounder *freshwater bass *halibut *grouper *trout *fresh tuna *swordfish *shark *tilefish *king mackerel *marlin 1SOURCE: Adapted from Alexis Jetter, "How Safe Is Your Food," Readers Digest, August 2003, pp. 64-71 (see p. 69). 2Women of childbearing age, pregnant women, nursing mothers, and children under eight should select a variety of cooked fish, and can safely eat 12 ounces a week. With tuna, they can eat either one can of "white" or two cans of "light" per week. 3Women and children group: one meal a month. 4Women and children group: avoid these. Home