Which tuna has lowest mercury?

Which tuna has lowest mercury?

Canned light tuna is the better, lower-mercury choice, according to the FDA and EPA. Canned white and yellowfin tuna are higher in mercury, but still okay to eat.

Which canned fish has least mercury?

Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

Does all canned tuna contain mercury?

There are two main kinds of canned tuna: chunk light and solid or chunk white (albacore). All canned white tuna is albacore. Its mercury levels are almost three times higher than the smaller skipjack tuna, used in most canned light tuna products. Canned white, or albacore (0.32 parts per million of mercury).

Does StarKist tuna have mercury?

Canned tuna is safe and canned light meat tuna is listed on the EPA/FDA advisory as one of the fish that has very low levels of methylmercury. StarKist has appropriate testing procedures in place to ensure that both our light meat canned and white meat canned tuna are well below the FDA limit of 1 ppm.

What fish has the lowest mercury content?

The fish both lowest in fat and lowest in mercury include flounder, hake and haddock. Salmon , tilapia , ocean perch , shrimp, scallops, crab and clams are also good low-fat and low-mercury options.

What do fish have low mercury?

As promised, here is a list of Low Mercury fish choices: Clams Crab Herring Mackerel Mussels Pollock Salmon, canned or wild Sardines Scallops Sole

What is canned tuna has the lowest mercury levels?

Skipjack and canned light tuna, which are relatively low in mercury, can be eaten as part of a healthy diet. However, albacore, yellowfin and bigeye tuna are high in mercury and should be limited or avoided. Certain populations are especially susceptible to mercury and should limit or completely abstain from tuna.

What fish is least likely to be contaminated with Mercury?

A list provided by the Natural Resources Defense Council details some of the fish with the least amount of mercury contamination and those with the most. Catfish, anchovies, flounder, haddock , perch, tilapia and whiting are just a few with lower amounts.