Fish with low levels of mercury – suitable to eat 2-3 times per week:
- Mackerel (recently added to the ‘do not eat’ list in Europe)
- Silver Warehou (‘do not eat’ list in Australia)
- Atlantic Salmon (‘eat less of’ list in Australia)
- Canned salmon in oil (safe because smaller salmon are used for canning)
- Canned tuna in oil (conservation depends on brand)
- Prawns, lobsters, crabs and bugs
- Squid and Octopus
- Trout (‘eat less of’ list Australia)
- Trevally (‘eat less of’ list Australia)
- Bream (‘do not eat’ list Australia)
Are fish oil supplements safe?
Fish oil supplements are not considered a major source of dietary mercury and no recommendation exists.
Crustaceans and molluscs’ mercury levels
Prawns, crayfish/lobster, crabs and molluscs (oysters, calamari) have no recommendations as they are not a major source of mercury, and they are usually eaten less than other fish.
Fish with high mercury levels – avoid eating more than once a week
- Shark (Flake)
- Billfish (Swordfish, Marlin)
NSW Food Authority