How high are the mercury levels in your fish?  According to the Environmental Protection Agency (EPA), “nearly all fish and shellfish contain traces of mercury.”

 High mercury levels can be dangerous to everyone especially women who are expecting. Mercury’s effects on developing babies range from hindering motor skills, visual-spatial skills, and the development of the nervous system. It is recommended that children under the age of 6 years old do not consume fish more than two times a week. In adults, exposure to mercury over a long period of time can result in a loss of coordination, blurred vision and hearing and speech impairments.

  The fish with the highest levels of mercury are marlin, shark, swordfish, tile fish and ahi tuna. Try to limit your intake of fish to once a week.  Over time the build-up of mercury could be harmful.  Mercury levels are higher in bigger fish because they have lived longer and had more time to build up mercury in their system. I would recommend double checking store bought fish and researching the mercury levels in your favorite meals before going on your next sushi binge. People with a diet heavy in fish, such as pescatarians, need to be especially careful about their fish intake.  Substituting fish for red meat is okay but I still recommend monitoring when it comes to meals for the family!

 References:  

http://oehha.ca.gov/fish/hg/index.html

 http://longevity.about.com/od/lifelongnutrition/a/fish_mercury.htm 

 http://water.epa.gov/scitech/swguidance/fishshellfish/outreach/advice_index.cfm