Fish is one of the bases of the acclaimed Mediterranean diet. Although it is not a particularly cheap product, its consumption is recommended twice a weeksince it reduces the cardiovascular risk and mortality in those who have vascular disease, as pointed out in Vitónica.
For those who do not suffer from any of these diseases, their regular consumption is also recommended, since they are full of proteins and healthy fats. Of course, one aspect must be taken into account, its mercury content: a toxic component if ingested in appreciable quantities.
A team from the Institute for Environmental Diagnosis and Water Studies (IDAEA) of the Higher Council for Scientific Research (CSIC) has concluded what are the safer fish due to its low levels of mercury and we echo these data to make the purchase with a head.
As the specialists point out, “the concentration of mercury in 58 species of fish and shellfish for human consumption for sale in local markets in Spain, Italy and France. Of all of them, the specimens of 13 species had mercury concentrations below those recommended as safe by the European Union (EU).
Low-Mercury, Inexpensive Fish
According to the study, sardines, anchovies, sea bream, sea bream and squid occupy the top positions in the recommended ranking. Joan O. Grimalt, a researcher at the IDAEA-CSIC and lead author of the study, clarifies in the journal Environmental Pollution that “consuming these species minimizes our intake of mercury, which is the price to pay when eating fish. Also, these fish have a good amount of unsaturated fatty acids, which are more beneficial from a nutritional point of view.”
In addition to these species, blue whiting, caramel, red mullet, red mullet, salpa, dolphinfish and buck should also be present in our diet.
As a last note, we would like to highlight that the fish with the most mercury (rays, barracuda, mako, Norway lobster, monkfish, mackerel, grouper, or eel) are especially not recommended for children and pregnant women.
Photos | Direct to the Palate