Eating Safer Fish

Eating Safer Fish

Fish provide many dietary benefits as a source of lean protein, omega-3 fatty acids, and other essential nutrients. However, some types of fish can also be sources of harmful contaminants.

You can reduce your exposure to contaminants in fish by choosing safer types of fish and by changing the way you prepare fish

Check your local fish consumption advisories in your area and limit your consumption of high mercury fish. Some types or sizes of fish may be protected and cannot be eaten. Check catch limits or restrictions for different types of fish. Share consumption advisories and catch limit information with friends and family!

Check your local advisories

North Carolina Fish Consumption Advisories, NC Department of Health and Human Services

Fishing Regulations, NC Wildlife Resources Commission

Carefully Prepare Fish to Limit Exposure to Contaminants

click image to enlarge

Preparation Tips

  • Remove skin and internal organs before cooking the fish. Discard the skin and organs (see diagram above)
  • Baking or broiling fish on a broiler tray instead of frying may help to reduce exposure to contaminants in the fish
  • Do not use the fat that comes out of the fish during cooking for sauces or other cooking purposes
  • Michigan research – pcbs and fish prep?

Check out our 2019-2020 recipe calendar for some safe and delicious ways to prepare your fish!