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).