The fish with highest mercury levels are shark, swordfish, king mackerel and tilefish (golden bass and golden snapper).
The FDA published tables with specific numbers here : http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm
Mercury is a toxin that accumulates as it goes up the food chain. Many baitfish and shellfish have smaller concentrations of mercury, but as they are eaten by larger predators, the toxin accumulates in their bodies, reaching dangerous levels. Many top predators have high levels of mercury including marlin, tuna, sharks, swordfish, king mackerel, tilefish, northern pike, and lake trout.
Fish and shellfish with the highest levels of mercury are:
Fish with lower levels but still some mercury include:
-Anchovies, butterfish, catfish, clam, cod, crab, crawfish, flatfish, herring, lobster, mullet, oyster, salmon, shrimp, squid, tallapia
There are a lot more, check out the link below for the full list.
Bluefish, grouper, mackerel, seabass, marlin, swordfish, tilefish, shark, and orange roughy are all fish that are high in mercury. It is advised that you do no eat these fish more then three times a month. Some of these fish are listed with mercury levels so high that they should be avoided in entirety. There are many more fish that are listed at moderate mercury levels and should be limited to 6 or less servings a month. They are listed on the link below.
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