According to the FDA, the fish with the least mercury are salmon, trout, catfish, haddock, flounder, crab or shrimp. And what about tuna fish – that classic bodybuilding and fitness staple food?
The FDA says that certain species of large tuna, usually sold as fresh tuna, tuna steaks or sushi, can have mercury levels above the FDA’s danger level of 1 part per million. The smaller tuna species such as albacore and skipjack, have much lower levels of mercury (that’s why canned tuna is less likely to be contaminated with mercury than fresh tuna). In a recent report on tuna and mercury published by the Center for Science in the Public Interest (CSPI), they recommend the equivalent of only 1 can of white (albacore) tuna per week or 2 cans of light tuna. However, they added that men, older children or women beyond childbearing age could probably safely consume 2 to 3 times these amounts. (This would increase their recommended limit to just under a can a day). I know a lot of bodybuilders who eat can after can of tuna every day… some literally live on it as their prime protein source. In the 60’s and 70’s some of the bodybuilders of that era were famous (or infamous) for their Spart
