Good Fish Choices For The Environment and Optimal Health

The American Institute for Cancer Research (AICR) states that fish is a great source of protein, B vitamins, and omega 3 fatty acids (well known for its anti-inflammatory properties). From a cancer standpoint it is advisable to limit fish that are high in PCB’s and Methylmercury. The Food and Drug Administration in fact made recommendations on tuna consumption for pregnant women and young children

The AICR recommends:

For Environmentaly sound and low contaminant choices, high in omega 3:

– Wild salmon (fresh, frozen or canned), Alaskan is a great choice, as low in contaminants and good environmental practices
– Arctic char
– Sablefish (black cod)
– Sardines
– Atlantic mackerel
– Farmed rainbow trout
– Farmed striped bass
– Barramundi
– Mussels

Low contaminants, eco-friendly and low saturated fat:

– Pacific halibut
– Alaskan pollock
– Catfish
– Tilapia or shrimp from U.S. farms
– Wild shrimp
– Clams
– Oysters
– Bay scallops

Special recommendations for women of childbearing age and children up to age 12:

– Avoid swordfish, shark, tile fish and king mackerel
– Consume up to 12 ounces per week (less for those under 6 years old) of a variety of other seafood.
– Before cooking, remove the skin and fat where PCBs concentrate.

Sources:

1. http://www.medicalnewstoday.com/articles/161416.php
2. http://www.epa.gov/waterscience/fish/advice/
3. http://www.aicr.org/site/PageServer?pagename=dc_home