7 Types Of Seafood You Should Stay Far Away From


The more we learn about the world’s oceans,
the more incredible things we discover. We’ve found a huge number of delicious things,
too, and the waters that surround us have been supplying us with super-healthy foods
for as long as we’ve known how to pull fish from the seas. But it’s still super important to be careful
with your fish consumption, because of issues like sustainability and the potential for
mercury poisoning. A little knowledge goes a long way, and a
great way to make sure you’re making smart and informed choices about the seafood that
makes it onto the dinner table is knowing what kind you shouldn’t be serving. For example … King mackerel King mackerel, or kingfish, is an extremely
popular catch among recreational anglers. They’re a bit of a challenge to wrangle and
make for good sport fishing, but you’re better off releasing these guys back into the depths. That’s because the FDA advises against eating
king mackerel due to their high mercury content. The king mackerel is by no means alone, either,
and there’s a number of high-mercury fish you should be avoiding. Why? Because as it builds up over the years, you
may start to see neurological problems like numbness, phantom pains, tremors, memory issues,
and even seizures. It’s nothing new, and mercury poisoning is
even to blame (or thank) for one of literature’s most famous characters. “You need to be as mad as a hatter” “I should
be… I am” In addition to the mercury, king mackerel
has also been linked to reports of severe food poisoning because these fish consume
toxic algae. That’s two strikes against this royal swimmer,
and all the more reason you need to avoid it. Bigeye and bluefin tuna Some tunas, like the skipjack you find in
light canned tuna, are not only sustainable and safe to eat, but also are recommended
for consumption by the American Heart Association. Other tunas, however, should be avoided either
because of population decline or unsafe mercury levels. Of all the tuna in the sea, the ones you should
be avoiding are bigeye and bluefin. Bigeye tuna has high levels of mercury, which
makes it unsafe to eat for many people. And bluefin tuna have been overfished to the
point of potential extinction, making them a poor fish choice for those concerned about
the environment. Here’s some good news, though: if everyone
could get on board with protection and responsible stewardship, it’s completely possible this
species will bounce back. Swordfish Swordfish have long been popular thanks, in
part, to their dense, meaty texture, but they proved such a popular fish, their population
fell to troublesome levels in the 1990s. There’s good news here, too: thanks to protective
legislation, numbers have been on the rebound. You still might want to pass on these fish,
though, because we’ve started solving one problem only to find another. Starting as far back as 1970, mercury levels
in swordfish were found to be high enough to concern consumers. The FDA has listed swordfish as a fish to
avoid, and there’s plenty of other, safer options out there. Shark Fewer fish are as deeply ingrained in the
American imagination as sharks. We have the Jaws movies to thank for that,
which gave many of us nightmares and a healthy fear of open water. With a reputation as a fierce hunter, it’s
no surprise that sharks would be a hunter’s ultimate conquest. But sharks have been hunted recklessly, especially
by those seeking to make money selling shark fins. This practice has depleted shark populations
to the point of catastrophe, and on top of that? Gordon Ramsay had this to say after he spent
some time investigating the shark fin industry: “It’s without a doubt the worst act of animal
cruelty I’ve ever seen” Mercury levels are a problem here, too, so
there’s no doubt about it: for the health and wellbeing of sharks and humans alike,
don’t eat shark meat. Marlin Another fish that’s very popular among anglers
in Florida, Hawaii, and beyond is the marlin. It’s not surprising, as they can weigh nearly
2,000 pounds and swim at speeds up to 60 miles per hour. They also use that pointed bill to hunt, poking
and slashing through schools of tuna and mackerel. That’s an impressive fish, the kind other
fish tell tall tales about. But conservationists now say they’re best
left in the sea for the same reasons as numerous other fish: overfishing, the decimation of
population, and a trend toward an elevated mercury content. Leave these guys where they are; they’re much,
much more beautiful in the oceans anyway. Tilefish The tilefish is a multicolored fish with distinctive
markings, a sweet flavor and a firm texture. It can be prepared in a variety of ways, and
while they may grow slowly, they can achieve a length of up to four feet, making them attractive
to anglers on the Atlantic coast and in the Gulf of Mexico. But just because you can catch them, that
doesn’t mean you should eat them. Even though the tilefish population is healthy,
thanks to some responsible wildlife management by the National Oceanic and Atmospheric Administration,
they’re still susceptible to overfishing. Additionally, the mercury levels in tilefish
are elevated to the point where they’re not safe to eat. So let them do what they do best, which is
clown around in deep water. Thanks for watching! Click the Mashed icon to subscribe to our
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