Tag: Salmon mercury

According to the U.S. Environmental Protection Agency (EPA), almost all fish contain some mercury, but larger predatory fish like tuna have significantly higher levels than smaller fish like salmon. The key difference in mercury content between tuna and salmon is due to a process called biomagnification and their respective positions in the marine food chain.

According to FDA data, fresh and frozen salmon has a remarkably low mean mercury concentration of just 0.022 parts per million, ranking among the safest seafood choices. Understanding which type of salmon has the least mercury is crucial for informed dietary decisions, especially for vulnerable populations like pregnant women and children.

According to the FDA, shrimp have an average mercury load of 0.009 ppm, while fresh/frozen salmon averages 0.022 ppm, indicating that shrimp do, in fact, have less mercury than salmon. Both are considered low-mercury options, but a closer look at their nutritional profiles reveals important differences beyond mercury content.

According to FDA data, fresh or frozen salmon contains significantly less mercury than ahi tuna. Ahi tuna or salmon often tops the list of healthy fish, but their differing positions on the food chain result in distinct mercury levels.