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It seems that we are always hearing scary headlines regarding fish while at the same time we are being told to eat more fish for their great source of protein, low amounts of saturated fat, and omega-3 fatty acids. How do you sort it all out when you are trying to decide what type of sushi to make or what to order at a Japanese sushi bar? Yesterday a new study from the US Geological Society found that fish from 291 streams nationwide tested from 1998-2005 all contained some level of mercury. This sparked yet another media frenzy about the hazards of fish out weighing the benefits.

So are your dreams of eating mountains of your home made sushi shattered? Definitely not! First off these are freshwater fish being tested, which is not used in sushi due to higher risk of bacteria and parasites versus saltwater fish. Commentary on the report notes that it is highly unlikely that any type of fish you consume would be mercury free. A closer look at the report shows that of the fish in the study only about ¼ had mercury levels greater than the EPA recommended maximums for average consumption. On the Environmental Protection Association website you can find the advisories regarding fish consumption and more info on the types and amounts of fish you should consume . You can find the most recent US Geological Society report abstract, press release and other information on the
USGS website.

If you don’t feel like wading through all this scientific journalism, I’ll try to sum it up for you. The good news is that some of our favorite seafood used in sushi recipes, such as shrimp, crab, scallop, and salmon are low in mercury, less than 0.1 ppm.
In comparison, fish ranked as containing high levels of mercury, such as swordfish and shark contain around 0.9 ppm. Most tuna is in the range of ~0.3-0.4 ppm. Fish at the lower mercury levels are ok to consume regularly (ie 12 ounces per week). If you are going to eat a fish with a higher mercury content, such as yellowfin tuna (~0.3 ppm) the EPA suggests limiting this to only 6 oz of your weekly consumption. Note that the EPA suggests children, pregnant and nursing women, and women who may become pregnant are at a higher risk and should avoid eating high mercury containing fish. If you have concerns, ask your doctor how much you should be eating.

It takes a little more awareness but you can still enjoy making sushi at home that is low in mercury. What are your favorite low mercury sushi recipies? Let us know!

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