Table 4: Choose wisely.

Lowest contaminant levels
 Anchovies
 Arctic char
 Atlantic mackerel (not king mackerel)
 Catfish (U.S. farmed)
 Cod
 Haddock
 Herring
 Perch
 Pollock (fish sticks)
 Salmon (wild)
 Sardines
 Shellfish (oysters (Pacific), shrimp, clams, mussels, scallops)
 Tilapia
 Tuna (Skipjack/“chunk light”, not yellowfin)
 Trout (Rainbow, farmed)

Medium to high contaminant levels
 Black sea bass
 Grouper
 Halibut
 Lobster
 Mahi mahi
 Orange roughy
 Rockfish/red snapper
 Sablefish/black cod
 Salmon (farmed), ∞
 Spanish mackerel
 Tuna (albacore/“white”, yellowfin/ahi)

Highest contaminant levels
 Bluefish
 Croaker (White/Pacific)
 Eel (American, European; not Conger eel)
 King Mackerel
 Tuna (Bluefin, Bigeye)
 Shark
 Swordfish
 Tilefish (Gulf of Mexico, not Atlantic)
 Weakfish/Seatrout

A good source of omega-3 fatty acids.
May contain harmful PCB levels.
Data derived from FDA, WA DOH, CT DPH, and EDF websites (links in resources section).