A Guide to Mercury Levels in Fish

We all know that eating fish is good for you, and here on Martha's Vineyard we are lucky to have access to some of the freshest, most beautiful fish in the world. We also know that there are high levels of mercury in some fish due to pollution, which can be dangerous – especially for pregnant women and women trying to become pregnant.

The National Resources Defense Council has released a guide to levels of mercury fish. The Information is based on averages from the Federal Drug Administration’s (FDA) test results for mercury in fish and the Environmental Protection Agency’s (EPA) determination of safe levels of mercury for women of reproductive age.

LEAST MERCURY
Anchovies
Butterfish
Catfish
Clam
Crab (Domestic)
Crawfish/Crayfish
Croaker (Atlantic)
Flounder
Haddock (Atlantic)
Hake
Herring
Mackerel (N. Atlantic, Chub)
Mullet
Oyster
Perch (Ocean)
Plaice
Pollock
Salmon (Canned)
Salmon (Fresh)
Sardine
Scallop
Shad (American)
Shrimp
Sole (Pacific)
Squid (Calamari)
Tilapia
Trout (Freshwater)
Whitefish
Whiting

MODERATE MERCURY
Bass (Striped, Black)
Carp
Cod (Alaskan)
Croaker (White Pacific)
Halibut (Atlantic)
Halibut (Pacific)
Jacksmelt
(Silverside)
Lobster
Mahi Mahi
Monkfish
Perch (Freshwater)
Sablefish
Skate
Snapper
Tuna (Canned
chunk light)
Tuna (Skipjack)
Weakfish (Sea Trout)

HIGH MERCURY
Bluefish
Grouper
Mackerel (Spanish, Gulf)
Sea Bass (Chilean)
Tuna (Canned Albacore)
Tuna (Yellowfin)

HIGHEST MERCURY
Mackerel (King)
Marlin
Orange Roughy
Shark
Swordfish
Tilefish
Tuna (Bigeye, Ahi)

Please note that some individual fish have mercury concentrations significantly higher than the average. For more details, see: www.nrdc.org/mercury.