Mercury

Methyl mercury toxicity in humans and fetuses obtained from the consumption of fish and seafood  can cause mental retardation, cerebral palsy and developmental delays.

Mercury occurs naturally in the environment and is released into the air by power plants.  Once in the air, mercury enters waterways and accumulates in the streams and oceans.  Fish absorb methyl mercury from the water and store it in their tissues, creating a risk for those who eat fish regularly.

FDA Recommendations

The FDA recommends an average of 12 ounces of cooked fish per week.   Eating more than 12 ounces occasionally will not pose any harm.
 

Safe For Consumption

A variety of fish can be safely eaten such as:

• Shellfish
• Canned fish
• Smaller ocean fish 
• Farm-raised fish
  

Fish with High Levels of Mercury

The following fish contains high levels of methyl mercury and should be avoided during pregnancy and lactation and not be offered to young children.

• Shark
• Swordfish
• King Mackerel
• Tilefish