Tag: Pcbs in fish

Over one billion pounds of polychlorinated biphenyls (PCBs) were produced in the United States before their ban in 1979. What are PCBs in fish and how do these persistent pollutants continue to pose a threat to both marine ecosystems and human health through the consumption of contaminated seafood? These industrial chemicals, once widespread, persist in the environment and accumulate in the fatty tissues of aquatic organisms, creating long-term risks.

Over 90% of human exposure to polychlorinated biphenyls (PCBs) comes through food, primarily from animal origin. The simple answer to what foods have PCBs in them is mainly fatty animal products and certain fish, due to how these persistent industrial chemicals build up in the food chain. While PCBs were banned decades ago, they remain present in the environment and accumulate in the fatty tissues of animals, which are then consumed by humans.

According to FDA data, salmon consistently has lower average mercury levels than most tuna species, making it a safer bet for regular consumption. However, the question of 'is salmon cleaner than tuna?' involves scrutinizing more than just mercury, with other pollutants and farming practices playing a significant role in overall purity.

Methylmercury, a contaminant found in many aquatic organisms, can become highly concentrated in large predatory fish, a process known as biomagnification. For consumers, this highlights the importance of understanding which seafood options carry the lowest risk while still providing valuable nutrients like omega-3 fatty acids.

While fish skin is generally safe to consume, research shows that certain pollutants like mercury and PCBs can accumulate in some fish, including the skin. The question of whether to eat fish skin depends heavily on the species and source, as these environmental factors directly influence whether fish skin contains toxins.

According to the Food and Agriculture Organization of the United Nations, aquaculture now accounts for over half of the global fish consumption. However, this booming industry carries significant risks that are often concealed from consumers, affecting human health, marine ecosystems, and even the nutritional quality of the fish we eat.

Over 70% of the world's salmon supply is farm-raised, but what is the downside of farm raised salmon for both human health and the environment? The impacts range from concentrated waste and antibiotic use to potentially higher levels of certain contaminants compared to wild-caught counterparts.

According to the U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA), most adults can safely consume 8 to 12 ounces of low-mercury fish, including salmon, per week. But for those who enjoy it more frequently, the question arises: is it unsafe to eat a lot of salmon, and what are the potential risks?

Studies have shown that wild-caught Pacific salmon is generally considered the safest option for consumers, offering a cleaner profile with fewer contaminants. In contrast, farmed salmon, particularly from certain regions, may carry higher levels of industrial pollutants like PCBs and dioxins. This raises the important question: which salmon is safest to eat, and how can consumers navigate the differences to make an informed choice for their health?

According to a 2004 study published in *Science*, farmed salmon had polychlorinated biphenyl (PCB) concentrations that were, on average, almost eight times higher than in wild salmon. This highlights why being aware of which salmon you should avoid eating is a critical part of making informed food choices.