There are 2 major classifications of fish based on the risk it confers:
• High mercury risk fish- Tilefish, swordfish, ahi, king mackerel, shark.
• Low mercury risk fish- Herrings, sardines, salmon, anchovies, mussels, shad, trout.
Caution in the consumption of high mercury risk fish should be observed, or better still, substituted for those with low risk of mercury contamination. Aside from being at risk for mercury poisoning, the benefits of fish really outweigh its risks and a number of them include: