
Charles Schiller
Healthy-Seafood Guide
Suggestions for how often to eat the most common fish, based on mercury levels and whether the way they were farmed or caught damages the oceans
Real Simple asked Tim Fitzgerald, a marine scientist for the Oceans program of the nonprofit organization Environmental Defense, to list
the healthiest picks for you―and for the environment. You can download and cut out a foldable pocket-size guide.
* Because this fish is high in mercury or other contaminants, those who are pregnant, nursing, of child-bearing age, or feeding
young children should avoid it entirely.
Twice a Week:
- Catfish, U.S.
- Caviar, U.S. farmed
- Char, Arctic; farmed
- Clams, farmed
- Crab, Dungeness and stone
- Herring, Atlantic
- Mackerel, Atlantic
- Mussels, farmed
- Salmon, wild Alaskan
- Scallops, bay; farmed
- Shrimp, U.S. farmed
- Striped bass, farmed
- Sturgeon, farmed
- Tilapia, U.S.
- Trout, rainbow; farmed
Once a Week:
- Halibut, Pacific
- Sablefish (a.k.a. black cod), Alaska or Canada
- Tuna, albacore (a.k.a. white); canned or fresh; U.S. or Canada*
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