Exposure to mercury can be reduced by eating fish known to have low mercury levels. According to the FDA, the following fish are considered The Best Fish with the lowest levels of mercury:
1. Cod, catfish, crab, flouder and sole
2. Grouper, haddock, herring, lobster and mahi-mahi
3. Ocean perch, oysters, rainbow trout and salmon
4. Sardines, scallops, tilapia, farm raised trout
Apart from the above most common seafood that comprise 80 percent of the market – canned tuna, shrimp, Pollock, and the rest mentioned above have methyl mercury levels of less than 0.2 ppm. Their consumption is not restricted unless a person eats 2.2 pounds of this type of seafood per week.