What Fish Are in Gorton's Fish Sticks?
To determine whether Gorton's fish sticks are high in mercury, one must first identify the type of fish used in their production. Gorton's explicitly states that many of their classic fish stick products are made from wild-caught Alaskan Pollock fillets. Some of their other varieties, such as Premium Fish Sticks, may feature wild-caught cod or haddock. This transparency in sourcing is the first step in assessing potential mercury risk, as mercury levels vary significantly between different species of fish.
Why Alaskan Pollock and Cod are Low in Mercury
Fish that live shorter lives and are lower on the marine food chain typically have the lowest mercury concentrations. Alaskan Pollock fits this description perfectly. As a smaller, short-lived fish, it has far less opportunity to accumulate mercury in its tissues compared to large, long-lived predators like swordfish or shark. Official data from the FDA corroborates this, showing that pollock has a very low mean mercury concentration. Cod and haddock also fall into this low-mercury category, classified as "Best Choices" for consumption by the FDA and EPA.
The Process of Mercury Accumulation in Fish
Mercury enters the marine environment from natural sources like volcanoes and human activities such as burning fossil fuels. Once in the water, microorganisms convert it into methylmercury, a highly toxic form. This methylmercury is absorbed by aquatic plants and small fish. Through a process called biomagnification, the concentration of methylmercury increases as it moves up the food chain. A large predatory fish at the top of the food chain will have a much higher concentration of mercury than the smaller fish it preys on. This is precisely why the choice of fish species for products like fish sticks is so critical for food safety.
Federal Guidance on Fish and Mercury
The U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) provide comprehensive advice on eating fish to balance its health benefits with the risks of mercury exposure. They categorize fish into three groups: "Best Choices," "Good Choices," and "Choices to Avoid." Both pollock and cod are listed in the "Best Choices" category, making them safe for frequent consumption, even for pregnant women, breastfeeding mothers, and young children. The advice encourages adults to eat at least 8 ounces of lower-mercury fish per week and recommends that at-risk populations consume 2-3 servings (8-12 ounces) weekly.
Gorton's Commitment to Quality
Gorton's has long promoted its commitment to quality and safety. On their product packaging and website, they state that their fish are tested to ensure strict compliance with quality and safety standards, including those for mercury. They also flash-freeze the fish at the peak of freshness to lock in flavor and nutrition. This extra layer of testing and quality control provides consumers with additional reassurance about the safety of their products.
The Broader Context: Processed Fish Sticks
While mercury is not a significant concern, it is important to remember that fish sticks are a processed food. The fish fillets are coated in breading and, depending on the product, flash-fried during processing. This can introduce other factors for consideration beyond just mercury.
Beyond Mercury: Other Considerations
- Sodium Content: Processed foods are often high in sodium. Excessive sodium consumption is linked to health issues like high blood pressure and heart disease. It's advisable to check the nutrition label for sodium levels, especially for those with dietary restrictions or health concerns.
- Fat and Additives: The breading and cooking oils used can contribute to higher fat content. Furthermore, some processed fish products may contain other additives, fillers, or refined carbohydrates in the breading.
- Cooking Method: While the processing involves initial frying, the final preparation method can impact the healthfulness of the meal. Experts suggest that baking fish sticks until golden yellow is preferable to frying them at home to minimize the formation of potentially harmful substances like acrylamide.
Comparison of Mercury Levels
The table below compares the average mercury concentration in the fish used in Gorton's fish sticks with high-mercury species that should be limited, based on FDA data.
| Fish Species | Mean Mercury Concentration (ppm) | FDA/EPA Category | Suitability for Frequent Consumption |
|---|---|---|---|
| Alaskan Pollock | 0.031 | Best Choice | High - Very safe for regular eating |
| Cod | 0.111 | Best Choice | High - Very safe for regular eating |
| Swordfish | 0.995 | Choice to Avoid | Low - Avoid or eat very infrequently |
| King Mackerel | 0.730 | Choice to Avoid | Low - Avoid or eat very infrequently |
| Shark | 0.979 | Choice to Avoid | Low - Avoid or eat very infrequently |
| Tuna (Canned Light) | 0.126 | Best Choice | High - Safe for regular eating |
| Tuna (Canned Albacore) | 0.350 | Good Choice | Moderate - Recommended one serving per week |
Conclusion
In conclusion, consumers can be confident that Gorton's fish sticks are not high in mercury. The company primarily uses Alaskan Pollock, a low-mercury fish species classified as a "Best Choice" by the FDA and EPA. For this reason, fish sticks are a relatively low-risk option in terms of mercury exposure. While the mercury risk is minimal, it is still advisable to consider other aspects of these processed products, such as sodium and fat content, and to consume them in moderation as part of a balanced diet. For comprehensive guidance on seafood consumption, refer to the FDA Advice on Eating Fish.
