A working group responsible for drafting recommendations on fish consumption provides guidance on the best fish to eat.
“Sardines and mackerel are some of the go-to options, as they contain less mercury and are high in omega-3s.” This is one of the conclusions of the Portuguese working group which analyzed the consumption and levels of mercury in different species of fish and the risks they pose to our bodies.
The study is based on the frequency of consumption of the Portuguese population, obtained through the national survey (IAN-AF), and on the data relating to the mercury content determined in hundreds of samples taken and analyzed in the framework of official control and various scientific studies, according to a press release from the team representing the working group.
Following this analysis, the team emphasizes the importance of favoring the choice of less contaminated fish. Thus, in addition to sardines and mackerel, there is also a choice of species such as halibut, cod, mackerel, squid, corbine, walleye, flounder, squid, hake, octopus , ray, redfish and bass, which generally have low levels of mercury.
On the other hand, fish to avoid include “fresh tuna (not canned), shark, swordfish, hake, purple cuttlefish, swordfish and dyer shark”.
“No concern for the general population, the recommendation is to consume fish frequently, up to 7 times a week. However, mercury exposure for three population groups at risk (pregnant women, breastfeeding women and children up to 10 years old) shows that consumption should be less frequent (3 to 4 times a week) for them”, adds the same press release. And he insists: “When choosing which species to eat, diversity, even in fish, is an essential point for a balanced and healthy diet.”