Re: Shark Meat Question
I usually only go fishing now 1X a month and eat what I catch (sometime not much
)
according to
http://en.wikipedia.org/wiki/Mercury_in_fish
Almost all fish contain mercury. Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel, tilefish, northern pike, and lake trout contain higher concentrations of mercury than others,
from the usda
'According to the US Food and Drug Administration (FDA), the risk from mercury by eating fish and shellfish shall not be a health concern for most people.[10] However, certain seafood might contain levels of mercury to harm an unborn baby (and especially its brain development and nervous system) or in cases of young child's interfere with the development of the nervous system. The FDA provides three recommendations for young children, pregnant women, and women of child-bearing age:
1. Do not eat shark, swordfish, king mackerel, or tilefish because they might contain high levels of mercury.
2. Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish and shellfish that are low in mercury are: shrimp, canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore or big eye tuna ("white") tuna depending on its origin might have more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, it is recommended that you should not eat more than up to 6 ounces (one average meal) of albacore tuna per week.
3. Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but consume no other fish during that week.
These recommendations should be are considered when feeding fish and shellfish to young children, but in proportionally smaller and controlled quantities.[10]'
I usually only go fishing now 1X a month and eat what I catch (sometime not much
)according to
http://en.wikipedia.org/wiki/Mercury_in_fish
Almost all fish contain mercury. Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel, tilefish, northern pike, and lake trout contain higher concentrations of mercury than others,
from the usda
'According to the US Food and Drug Administration (FDA), the risk from mercury by eating fish and shellfish shall not be a health concern for most people.[10] However, certain seafood might contain levels of mercury to harm an unborn baby (and especially its brain development and nervous system) or in cases of young child's interfere with the development of the nervous system. The FDA provides three recommendations for young children, pregnant women, and women of child-bearing age:
1. Do not eat shark, swordfish, king mackerel, or tilefish because they might contain high levels of mercury.
2. Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish and shellfish that are low in mercury are: shrimp, canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore or big eye tuna ("white") tuna depending on its origin might have more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, it is recommended that you should not eat more than up to 6 ounces (one average meal) of albacore tuna per week.
3. Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but consume no other fish during that week.
These recommendations should be are considered when feeding fish and shellfish to young children, but in proportionally smaller and controlled quantities.[10]'
