I’ve been asked, so what SHOULD we be eating? Here’s some of the suggested fish, based on the Smithsonian’s study:
Anchovies, Striped Bass, Bluefish, Channel Catfish, Pacific Cod, Mahi Mahi, Wild Salmon, Tilapia
For more info: http://www.mnh.si.edu/seafood/
The Smithsonian book, One fish, two fish, crawfish, bluefish – Sustainable Seafood Cookbook, by Carole C. Baldwin and Julie H. Mounts (2003) has recipes from many famous chefs. The FDA database at http://vm.cfsan.fda.gov/`frf/sea-mehg.html lists mercury levels. Also, check www.environmentaldefense.org/seafood and www.fishwise.org for more information on seafood that is safe and sustainable.