Recommendations on Mercury in Fish

Due to environmental contamination (pollution) the level of Mercury in our food supply has increased to a potentially toxic level and has been linked to illnesses. Though fish is a very healthy food source, predator type fish concentrate the high levels of Mercury.

On January 12, 2001, the FDA recommended that women of childbearing age:

• eat less than 12 oz of any cooked fish per week and
• limit freshwater fish to < 1x / week (non commercial fish or “locally caught”)
• limit canned tuna fish to < 7 oz / week
• Avoid “Predator” fish like: swordfish, shark, king mackerel, and tile fish.
  Do not eat this type of fish at all

This recommendation applies to pregnant women, nursing mothers, women who become pregnant and young children.

Mercury cannot be removed or cooked out of fish. Mercury crosses the fetal brain and can cause delayed psychomotor development at toxic levels. In adults, symptoms of Mercury Toxicity are: fatigue, hair loss, trouble thinking, memory loss, muscle aches and headaches. Adult with toxic levels of Mercury in their body may need up to 6 months of no predator type fish consumption to clear the Mercury from their system down to the nontoxic level. Please remember that not all fish are the same. It would take at least 2 lbs. of salmon to give you the amount of Mercury in just 2 ounces of swordfish.

You may ask how can we relate this FDA recommendation to sushi and sashimi. First of all, pregnant women can consume raw fish, we only caution against raw shellfish like oysters to reduce the discomforts of potential illnesses while pregnant. Raw fish from a reputable place with proper preparation carries an extremely low risk of infection. The only real risk is Mercury contamination, which can be avoided by selecting non-predator fish and consuming less than 12 ounces per week. We feel this dietary recommendation would be sensitive to the Bay Area culture and is consistent with the FDA's recommendations.