We all love eating salmon. I mean, love it like mad, right? If I knew it was only good for me, I’d eat it at least once a week, but probably more. As it is now, I probably eat salmon about once every two months just out of fear that I’m going to get Alzheimer’s or some other drastic brain condition from eating the mercury and pesticides stored in salmon fat.
How Safe Is Salmon to Eat?
Mercury levels in salmon, specifically Alaska and northern Canada salmon, are some of the lowest known.
The American Pregnancy Organization recommends eating Salmon over tuna. Tuna has very high levels of mercury in comparison. They recommend around 8-10 ounces of salmon per week. Their recommendations are below.
Make sure to choose a variety of fish lower in mercury, such as salmon, tilapia, shrimp, tuna (canned-light), cod, and catfish. Consumption of white (albacore) tuna should not exceed 6 ounces per week.
If you’re eating salmon or tuna from a can, you can look for the brand, “SAFE CATCH.” They test every fish and label the results right on the can.
Wild Caught vs. Farmed Salmon
There is a large difference in nutritional value between wild-caught and farmed salmon. In test after test, wild-caught salmon have more calcium, less fat, and less chemicals in the fat. It is highly recommended you eat your own catch and avoid farmed salmon, which has very high fat levels and caloric intake.