• What About Eating Fish from Markets and Restaurants?

---

“Many fish from the market or restaurant are low in contaminants. Some of these fish are also high in omega-3 fatty acids, a nutrient oil from fish that improves brain development and helps prevent heart disease. However, some fish from the market can contain high levels of certain contaminants, especially mercury. ”In general, people in the High Risk Group can eat up to 2 fish meals a week from the market or at restaurants. Certain fish are especially low in contaminants and can be eaten more often. The following are specific tips for those in the High Risk Group to choose healthy fish from the store: ”Swordfish and Shark: these contain high levels of mercury and should not be eaten. ”Canned tuna: Choose "light" tuna because it has less mercury than "white" tuna. ”Lobster and other shellfish are generally low in chemical contaminants. The tomalley portion of lobster (the green gland) can be high in contaminants and should not be eaten. This applies to lobster from Long Island Sound and elsewhere. ”Sushi: High risk groups should avoid Kajiki (contains swordfish). They should limit eating Ahi, Magoro, and Toro (contains tuna) to 1 meal a month. Both swordfish and tuna contain high levels of mercury.” Source: Connecticut DEEP’s If I Catch It, Can I Eat It? A Guide to Eating Fish Safely

---