What You Need to Know About Mercury in Fish and Shellfish

Mercury in Fish and Shellfish

Mercury is a heavy metal that can be harmful to human health, especially to developing fetuses and young children. It can cause a variety of health problems, including learning disabilities, memory loss, and coordination problems.

Mercury is released into the environment from a variety of sources, including power plants, industrial facilities, and mining operations. It can also be released naturally from volcanoes and forest fires.

Mercury can travel long distances in the atmosphere and can be deposited in water bodies, where it can be ingested by fish and shellfish. Fish and shellfish that are high in mercury include:

* Swordfish

* Tuna

* Shark

* Mackerel

* King mackerel

* Tilefish

* Marlin

* Grouper

* Orange roughy

* Albacore tuna

* Halibut

* Mahi-mahi

* Red snapper

* Bluefish

* Striped bass

* Walleye

* Pike

* Mussels

* Clams

* Oysters

* Shrimp

* Lobster

* Crab

How to Reduce Your Exposure to Mercury

There are a number of things you can do to reduce your exposure to mercury from fish and shellfish, including:

* Limit your consumption of fish and shellfish that are high in mercury.

* Choose smaller fish and shellfish, which are less likely to contain high levels of mercury.

* Cook fish and shellfish thoroughly. This can help to reduce the amount of mercury that is absorbed by your body.

* Avoid eating raw or undercooked fish and shellfish.

* Rinse canned tuna in water before eating it. This can help to remove some of the mercury from the tuna.

* If you are pregnant or planning to become pregnant, talk to your doctor about how to reduce your exposure to mercury.

Children and Mercury

Children are more vulnerable to the effects of mercury than adults. Pregnant women are also more vulnerable to the effects of mercury, as it can cross the placenta and reach the fetus.

Children under the age of 6 should not eat fish and shellfish that are high in mercury. Children over the age of 6 can eat limited amounts of these fish and shellfish, but they should avoid eating them more than once per week.

For More Information

For more information about mercury in fish and shellfish, please visit the following websites:

* [Food and Drug Administration (FDA)](https://www.fda.gov/food/consumers/advice-about-eating-fish)

* [Environmental Protection Agency (EPA)](https://www.epa.gov/mercury/protect-yourself-mercury-fish-and-shellfish)

* [National Institute of Environmental Health Sciences (NIEHS)](https://www.niehs.nih.gov/health/topics/agents/mercury/index.cfm)