Is yellowtail fish high in mercury?

December 20, 2025 •

4 min read

The FDA and EPA classify yellowfin tuna, a species sometimes referred to as yellowtail, as a 'Good Choice' for consumption, recommending one serving per week for vulnerable populations. This provides some context, but for the specific species commonly known as Japanese yellowtail, or hamachi and buri, is yellowtail fish high in mercury?

Quick Summary

The mercury content in yellowtail fish is generally considered moderate, not high, varying by species and age. This makes it a better choice than some larger predators but still warrants mindful consumption, particularly for sensitive groups like pregnant women.

Key Points

Mercury Levels: Yellowtail fish has moderate mercury levels, placing it above low-mercury fish like salmon but well below high-mercury species like swordfish.
Variety Matters: Young yellowtail (hamachi) generally contains less mercury than adult yellowtail (buri), a result of its shorter lifespan.
FDA Classification: The FDA places yellowfin tuna, a species sometimes called yellowtail, in the 'Good Choice' category, advising one serving per week for sensitive groups.
Vulnerable Populations: Pregnant women, nursing mothers, and young children should limit or avoid yellowtail and other moderate-mercury fish to reduce risk.
Moderation is Key: For the general population, eating yellowtail in moderation as part of a balanced diet is a safe choice.
Sushi Awareness: The mercury content is the same whether the fish is cooked or raw, so consuming yellowtail sashimi requires the same level of consideration as any other preparation.

What is Yellowtail? Clarifying the Species

Before diving into mercury levels, it's crucial to understand what yellowtail fish refers to. The name can be confusing, as it's used for several different species in the tuna family, specifically the genus Seriola. The most common types found in sushi restaurants include Japanese yellowtail, or buri, and its younger version, hamachi. A completely different species, the Yellowfin tuna (Thunnus albacares), is also sometimes called yellowtail and is considered a 'Good Choice' by the FDA/EPA. It's the size and lifespan of the fish that are the most significant predictors of its mercury content.

Yellowtail Varieties and Their Mercury Profile

Hamachi (young yellowtail): As a younger, smaller fish, hamachi has had less time to accumulate mercury and generally has a lower concentration than its adult counterpart.
Buri (adult yellowtail): The older, larger buri has a higher mercury load due to its longer life and place in the food chain.
Yellowfin Tuna (Ahi): A separate but commonly confused species, yellowfin tuna also has moderate mercury levels, placing it in the 'Good Choice' category.

How Mercury Accumulates in Fish

Mercury is a naturally occurring element, but industrial pollution has increased its concentration in the environment. In aquatic systems, bacteria convert inorganic mercury into a more toxic form called methylmercury. This methylmercury is absorbed by marine organisms. It then travels up the food chain in a process called bioaccumulation, where larger, predatory fish consume smaller fish, leading to a higher concentration of methylmercury in their bodies. Cooking fish does not reduce its mercury content. Therefore, long-lived, predatory fish, like shark and swordfish, tend to have the highest mercury levels.

FDA/EPA Guidelines for Fish Consumption

To help consumers make safe choices, the U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) provide a useful framework.

The Three Consumption Categories:

Best Choices (2–3 servings a week): Includes fish with the lowest mercury levels, such as salmon, shrimp, tilapia, and canned light tuna.
Good Choices (1 serving a week): Contains fish with higher mercury levels, such as yellowfin tuna, halibut, and snapper.
Choices to Avoid: Lists fish with the highest mercury levels, including king mackerel, marlin, orange roughy, shark, and swordfish.

Yellowtail's Place in the Guidelines

While specific data for all Japanese yellowtail are not listed on the FDA chart, Japanese guidance has highlighted different yellowtail stages. Based on the FDA's categorization of similar species, both young and adult yellowtail are likely to fall into the 'Good Choices' category due to their size and predatory nature. This means consumption should be limited, especially for sensitive groups.

Comparison of Mercury Levels in Fish

To put yellowtail's mercury content into perspective, here is a comparison with other common seafood items, based on FDA data.

Mercury Level Comparison Table


Fish Species	FDA/EPA Category	Average Mercury (ppm)
Yellowfin Tuna / Yellowtail	Good Choice	0.35
Swordfish	Avoid	1.00
Shark	Avoid	0.98
Albacore Tuna (Canned)	Good Choice	0.35
Canned Light Tuna (Skipjack)	Best Choice	0.13
Salmon (Fresh/Frozen)	Best Choice	0.02
Shrimp	Best Choice	0.01

Who Needs to Be Most Cautious?

Certain groups are more vulnerable to the adverse effects of mercury and should exercise extra caution with their seafood intake.

Pregnant women or women who may become pregnant: Mercury can cross the placenta and potentially harm a developing baby's brain and nervous system. Recommendations suggest they limit overall fish intake to 8–12 ounces per week and choose fish exclusively from the 'Best Choices' category.
Nursing mothers: Similar to pregnant women, nursing mothers should also be cautious with their mercury intake.
Young children: Their developing nervous systems are particularly susceptible to mercury's neurotoxic effects. Smaller portion sizes and a focus on 'Best Choices' fish are advised.

Safe Consumption Recommendations for Yellowtail

For the general population, consuming yellowtail in moderation as part of a varied diet is considered safe. However, pregnant women, nursing mothers, and young children should consider limiting or avoiding yellowtail due to its moderate mercury content. If in doubt, choosing fish from the 'Best Choices' list is the safest option.

Conclusion: Making Informed Seafood Choices

The question of whether is yellowtail fish high in mercury? has a clear answer: it's not considered high, but rather moderate. Its mercury content is significantly lower than high-level predators like swordfish but higher than low-mercury fish such as salmon. For the average, healthy adult, enjoying yellowtail in moderation is a safe and nutritious choice. However, for pregnant or nursing women and young children, focusing on the lowest-mercury options is the most prudent approach. Making informed choices about the type and quantity of fish you consume is the key to balancing nutritional benefits with potential risks. For specific guidelines, consult the FDA's detailed advice on eating fish: Advice About Eating Fish.

Frequently Asked Questions

Due to its moderate mercury content, pregnant and nursing women should limit or avoid yellowtail. The FDA advises these individuals to primarily choose fish from the 'Best Choices' category, which includes species with the lowest mercury levels.

Mercury levels vary significantly between different types of tuna and depend on the fish's size and age. Some species, like bigeye tuna, have very high mercury, while canned light tuna has low levels. Yellowfin tuna, often confused with yellowtail, has similar moderate levels. Yellowtail (hamachi/buri) generally falls within the moderate range, similar to yellowfin, but lower than bigeye.

Yellowtail, particularly hamachi, is known for being a moderately fatty fish, offering a rich source of healthy omega-3 fatty acids. This fat content contributes to its flavor and nutritional value.

No, cooking does not remove or reduce the mercury content in fish. Mercury, in its methylmercury form, is bound to the protein in the fish's tissue, so it remains in the meat regardless of the cooking method.

Hamachi is young yellowtail, while buri is the mature, older adult fish. Because mercury bioaccumulates over a fish's lifetime, the older and larger buri will have a higher concentration of mercury than the younger, smaller hamachi.

While mercury content is the same whether the fish is raw or cooked, moderate consumption is key. Enjoying yellowtail sashimi in moderation is generally fine for the average adult, but sensitive populations should be more cautious due to its moderate mercury levels.

Yellowtail is an excellent source of protein and omega-3 fatty acids, which are beneficial for heart and brain health. It also contains essential vitamins and minerals like selenium.