On food and cooking the science and lore of the kitchen ( PDFDrive ) 362
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hormonal disturbances in laboratory animals,
and they accumulate in body fat. Fatty coho
salmon and trout in the Great Lakes carry
such high levels of these pollutants that
government agencies advise against eating
them.
Cookingdoesn’teliminatechemical
toxins,andthere’snodirectwayfor
consumerstoknowwhetherfishcontain
unhealthylevelsofthem.Ingeneral,they
concentrateinfilter-feedingshellfishlike
oysters,whichstrainsuspendedparticlesfrom
largevolumesofwater,andinlargepredatory
fishatthetopofthefoodchain,whichare
long-livedandeatothercreaturesthat
accumulatetoxins.Inrecentyears,common
oceanfishhavebeenfoundtocontainso
muchmercurythattheU.S.FoodandDrug
Administrationadviseschildrenandpregnant
womennottoeatanyswordfish,shark,
tilefish,andkingmackerel,andtolimittheir
overallfishconsumptionto12ounces/335
gramsperweek.Eventuna,currentlythemost
popularseafoodintheUnitedStatesafter
shrimp,mayjointhelistoffishthatarebest
eatenonlyoccasionally.Thefishleastlikely
toaccumulatemercuryandothertoxinsare
smaller,short-livedfishfromtheopenocean
andfromfarmswithacontrolledwater
supply.TheyincludePacificsalmonand
soles,commonmackerel,sardines,and
farmedtrout,stripedbass,catfish,andtilapia.
Sportfishinginfreshwaterornearlarge
coastalcitiesismorelikelytolandan
unwholesomecatchcontaminatedbyrunoffor
industrialdischarge.
FatContentsofCommonFish
Low-Fat
Moderately
Fish(0.5–
FattyFish(3–
3%)
7%)
Cod Anchovy Arcticchar
Flounder Bluefish Carp
High-Fat
Fish(8–
20%)
