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aPPendix 11. ESTIMATED EPA AND DHA AND MERCURY CONTENT IN 4 OUNCES
OF SELECTED SEAFOOD VARIETIES
common seafood varieties
ePa+dhaa mg/4 ozb
Mercuryc mcg/4 ozd
Salmon†: Atlantic*, Chinook*, Coho*
1,200–2,400
2
Anchovies*, †, Herring*, †, and Shad†
2,300–2,400
5–10
Mackerel: Atlantic and Pacific (not King)
1,350–2,100
8–13
Tuna: Bluefin*, † and Albacore†
1,700
54–58
Sardines†: Atlantic* and Pacific*
1,100–1,600
2
Oysters: Pacifice,f
1,550
2
Trout: Freshwater
1,000–1,100
11
Tuna: White (Albacore) canned
1,000
40
Mussels†,f: Blue*
900
NA
Salmon†: Pink* and Sockeye*
700–900
2
Squid
750
11
Pollock†: Atlantic* and Walleye*
600
6
200–550
9
Crabf: Blue†, King*, †, Snow†, Queen*, and
Dungeness*
Tuna: Skipjack and Yellowfin
150–350
31–49
350
7
Flounder*, †, Plaice†, and Sole*, † (Flatfish)
Clamsf
200–300
0
Tuna: Light canned
150–300
13
Catfish
100–250
7
Cod†: Atlantic* and Pacific*
200
14
Scallops†,f: Bay* and Sea*
200
8
Haddock*, † and Hake†
200
2–5
Lobstersf,g: Northern*, † American†
200
47
Crayfishf
200
5
Tilapia
150
2
Shrimpf
100
0
seafood varieties that should not be consumed by women who are pregnant or breastfeedingh
Shark
1,250
151
Tilefish*: Gulf of Mexico†,i
1,000
219
Swordfish
1,000
147
Mackerel: King
450
110
85
DIETARY GUIDELINES FOR AMERICANS, 2010