mackerel tuna mercury content

Mercury Levels in Commercial Fish and Shellfish from 1990-2012 by Species

It is important to note that this refers to Atlantic mackerel. As an oily fish, it is a rich source of omega-3 fatty acids. In another separated study, their findings showed high mercury intake by fishermen families at the rural areas compared to the general adult population (Hajeb et al 2011 ). However, you will notice that Atlantic mackerel is one of the fish in the ‘least mercury’ section. Mercury is in the air, water, and soil of the planet. As such, fish absorb mercury in the water, and when you eat it, you absorb it, too. Everyone else should try not to eat more than one or two meals per month of fish and seafood with the highest levels of mercury; that means go easy on the bigeye tuna. Herring contains less mercury than other omega-3-rich fish you may be eating, like tuna, king mackerel, swordfish and halibut. Other species of the fish, such as Spanish and King mackerel, are relatively high in mercury. Mercury is a natural part of the Earth's environment and its presence is increased by human activity. Atlantic mackerel provides a wealth of omega-3 with 2670mg per 100g, and mercury levels of around 0.05mg (3, 4). Keywords: mercury, salmon, mackerel, tuna, EPA, DHA, omega-3 fatty acids Introduction I n 2002, the United States per capita consumption of canned fish-ery products was 2.2 kg/y (NMFS 2002), with canned tuna (1.4 kg/ y) being the 2nd most popular seafood (NFI 2001). In general, a good rule of thumb when it comes to mercury content is to consider the size of the fish. In general, a good rule of thumb when it comes to mercury content is to consider the size of the fish. Fish is a good source of dietary protein, vitamin D, and minerals (Saglik and Imre 2001; Kris-Etherton and others 2002). Similarly, Hajeb et al (2009, 2010) reported the highest level of mercury in longtail tuna and short-bodied mackerel captured from both east and west coast of Peninsular Malaysia. Mackerel has the additional benefit of being very … Smaller fish such as salmon, scallops, sardines and shrimp contain less mercury than their larger predators such as bigeye tuna and swordfish.

Mackerel is an important food fish that is consumed worldwide. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning.Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.. Mackerel preservation is not simple.

According to studies that we found online, the Spanish mackerel from the Gulf of Mexico were much higher in mercury than the Spanish mackerel in the Atlantic. Although not as high in mercury as the king mackerel, the Spanish mackerel is certainly up towards the top of the list. Smaller fish such as salmon, scallops, sardines and shrimp contain less mercury than their larger predators such as bigeye tuna and swordfish. Given its popularity and its mercury content, canned tuna accounts for 28 percent of Americans’ exposure to mercury, according to an analysis by an EPA researcher published in 2007.

Even though eating fish that's higher in mercury in moderation will likely not cause any harm, the best practice for everyone is to focus on eating fish that's lower in mercury such as salmon, haddock, sardines, and trout.