Fish with mercury content

LEAST MERCURY	MODERATE MERCURY	HIGH MERCURY	HIGHEST MERCURY
Anchovies Butterfish Catfish Clam Crab (Domestic) Crawfish/Crayfish Croaker (Atlantic) Flounder Haddock (Atlantic) Hake Herring Mackerel (N. Atlantic, Chub) Mullet Oyster Perch (Ocean) Plaice Pollock Salmon (Canned) Salmon (Fresh) Sardine Scallop Shad (American) Shrimp Sole (Pacific) Squid (Calamari) Tilapia Trout (Freshwater) Whitefish Whiting	(Eat six servings or less per month) Bass (Striped, Black) Carp Cod (Alaskan) Croaker (White Pacific) Halibut (Atlantic) Halibut (Pacific) Jacksmelt (Silverside) Lobster Mahi Mahi Monkfish Perch (Freshwater) Sablefish Skate Snapper Tuna (Canned chunk light) Tuna (Skipjack) Weakfish (Sea Trout)	(Eat three servings or less per month) Bluefish Grouper Mackerel (Spanish, Gulf) Sea Bass (Chilean) Tuna (Canned Albacore) Tuna (Yellowfin)	(Avoid eating) Mackerel (King) Marlin Orange Roughy Shark Swordfish Tilefish Tuna (Bigeye, Ahi)

The categories on the above list (from least mercury to highest mercury) are determined according to the following mercury levels in the flesh of tested fish:

• Least mercury: Less than 0.09 parts per million
• Moderate mercury: From 0.09 to 0.29 parts per million
• High mercury: From 0.3 to 0.49 parts per million
• Highest mercury: More than 0.5 parts per million

Source: Natural Resources Defense Council