Mercury and Public Health - Mercury in the Environment - page 280

Mackerel (Atlantic)
Salmon (farmed Atlantic)
Herring (Atlantic)
Anchovy (Canned)
Mackerel (Pacific Chub)
Salmon (wild Atlantic)
Mackerel (Spanish)
Whitefish
Sardine (Canned)
Tuna (Canned Albacore)
Shark
Bluefish
Swordfish
Trout (fresh water)
Oyster (Pacific)
Bass (salt water, black, striped)
Salmon (Canned)
Squid
Pollock
Crab (Alaskan king and blue)
Catfish
Carp
Mullet
Mackerel (king)
Snapper (black)
Tuna (Canned light)
Grouper
Flatfish
Whiting
Croaker (Atlantic)
Perch (Ocean)
Halibut
Cod (Atlantic)
Lobster (N. American)
Crawfish (farmed)
Haddock
Clam
Scallop
Tilapia
Shrimp
Orange roughy

100 80 60 40 20 0 1 2

Mercury (µg)

EPA + DHA (g)

FIGURE 13.1 Comparison of estimated mercury and omega-3 fatty acid levels in 100 g of fi sh.
NOTES : The scales used in this fi gure are arbitrary. Estimates are for raw specimens, except for canned items.
SOURCES : Nesheim and Yaktine, 2007; US FDA 2008a.

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