Mercury in Fish and Shellfish
For humans and wildlife, the main threat from mercury comes from eating fish contaminated with methylmercury. More methylmercury is found in fish that are high on the food chain—that is, long-lived predator fish like swordfish and tuna.
"Fish Facts for Good Health" (Washington State Department of Health) provides information about mercury and fish. It is available in many languages.
How much fish is okay?
The amount of fish that is safe to eat depends on several factors: the type of fish, its age, where it is caught, and the body weight of the person eating it. Pregnant women, nursing mothers and children are at greater risk from mercury in fish.
A ‘mercury calculator’ (Natural Resources Defense Council) helps people estimate how much fish they can eat based on type of fish and their body weight. It does not account for where the fish was caught.
The U.S. Environmental Protection Agency makes recommendations about how much fish to eat for
A statewide fish consumption advisory (Washington State Department of Health) provides information about eating freshwater fish caught in Washington, commercial predator fish like shark and swordfish, and canned tuna. A study of mercury in Washington state bass (Washington State Department of Ecology, 2003. PDF) was the basis for some of the recommendations.
Local fish and shellfish consumption advisories (Washington State Department of Health) provide information about eating fish and shellfish caught in specific Washington State water bodies. In Puget Sound, for example, fish consumption advisories have been issued for rockfish, flatfish and Chinook salmon (resident and Puget Sound Chinook).
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