Dr. Mercola posted a blog entry on mercury levels in sushi. This is something I’ve been aware of for several years.  I carefully select my sushi based on mercury levels by:

• Avoiding large fish. The larger the fish, the higher the mercury levels. Mercury never leaves the blood stream. Large fish live longer, accumulating more mercury. They also eat more fish, effectively increasing their mercury levels with each bite.
• Avoid farmed fish. Mercury levels have been shown to be higher in all farmed fish. Fish farms also use antibiotics and other chemicals to keep their fish “disease free”. If you’ve ever maintained an aquarium, you know how many chemicals are available to keep your fish ”healthy”. Those same chemicals are used by fish farms.

If you’re going to eat sushi, which can be a terrific source of Omega-3, chose smaller fish such as Spanish Mackerel, Red Snapper or Salmon. Most mackerel found on sushi menus is actually very high in mercury, because they’re typically very large fish. Ask for Spanish Mackerel, a 12 to 18″ fish.

Dr. Mercola goes on to endorse “Vital Choice Alaskan Salmon” which is ”virtually mercury free”. That’s the company from which I buy all of my fish: sardines, salmon filets, salmon oil supplements and tuna filets. Yes, tuna.  Although tuna has been found to be high in mercury, Vital Choice selects only small, premium, troll-caught tuna from a single fisherman.  Most large fish packing companies only purchase large tuna.

Longevity Studios is now a Vital Choice Affiliate.  Take a look at what they have to offer. Their flash-frozen salmon filets make great sushi!  Longevity Studios receives a commission on your Vital Choice orders when you click on any of the links on our site.  Thanks for your support!