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Sources - Sustainability: Monterey Bay Aquarium’s Seafood Watch. At http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx?c=ln. Mercury data: Food and Drug Administration. 2009. Mercury levels in Commercial Fish and Shellfish. At http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm Mercury levels (low to high): Groth, E. (2010). Ranking the contributions of commercial fish and shellfish varieties to mercury exposure in the United States: Implications for risk communication. Environmental Research, 110(3), 226-236. Omega-3 data: U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. At http://www.nal.usda.gov/fnic/foodcomp Trophic level data: Froese, R. and D. Pauly (eds.), 2000. FishBase 2000, concepts, design and data sources. xvii, 344p. Los Banos, Laguna, Philippines, ICLARM.
When you eat seafood, what impact are you having on the ocean and its interdependent and increasingly vulnerable marine population? Today’s health, safety, and sustainability considerations can make it complicated to determine the best seafood choices for you and your family. This interactive guide compiles all the information you need to continue to eat healthfully while lowering your seafood footprint. Use it to find out where your favorite fish ranks in sustainability, toxicity, and omega-3 content, as well its place in the food chain—and why it matters.
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