Mercury

ercury occurs naturally in the environment and can also be released into the air and soil through industrial pollution. Mercury can accumulate in streams, lakes, oceans, and ponds where it is turned into methylmercury. Mercury also accumulates in food chains and in predator fish. Fish absorb the methylmercury as they feed in these waters, causing it to accumulate in their bodies. Levels of mercury vary between different fish species, based on what those fish eat. Large (predator) fish tend to have higher levels of mercury, while smaller fish have lower levels.

FDA (Food and Drug Administration) and EPA (Environmental Protection Agency) fish consumption guidelines for pregnant women and children (under age 6):

• Eat up to 12 ounces (three 4oz portions of fish) of a variety of fish or shellfish per week. Low mercury options include:
  
  • Shrimp
  • Salmon
  • Catfish/Swai
  • Canned tuna
  • Pollock

• Avoid eating large fish such as:
  
  • Shark
  • Swordfish
  • King Mackerel
  • Tile Fish

• Be sure to check for any local Fish Consumption Advisories in your area before consuming fish from local lakes or ponds. Eat this type of fish (up to 6oz) only once a week, because these waters sometimes contain higher levels of mercury and contaminants, and do not consume any other fish during that week.
  
  • Fish Consumption Advisories can be found online on your state's Department of Health website (ex: www.doh.wa.gov).