Many of us choose to eat fish because of the health benefits that have been made known to us over the years:  Omega-3 fatty acids and its low saturated fat content.

However, now nearly all fish and shellfish contain some traces of mercury. Mercury can affect development of the brain and nervous system. Right now in America, one in six children are born every year with exposure to mercury at levels so high that they are at risk for impaired motor skill development, learning disabilities and loss in their short term memory.

Recently diagnosed with mercury poisoning, I am in search of answers. This is what I know to be true. The EPA recommends eating no more than two meals a week that include fish and highly recommends avoiding swordfish, shark, king mackerel and tilefish. Many groups are urging the government to add tuna to this list as well, and I strongly agree.  

Here is a list of high risk fish to avoid which tend to have higher levels of mercury than others:

Orange Roughy
Mackerel (Spanish, king and gulf)
Tuna (big eye, Ahi, canned, yellowfin, white albacore)
Sea Bass

Sources:,,, mercury