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Last Edited: 9/1/2004

How can I cook fish more safely?

Whether you buy your fish in a store or catch it yourself, you can lower the amount of chemicals by preparing and cooking your fish carefully.  Make sure to:

  • Cook your fish thoroughly.  Cooking fish kills germs, bacteria, and parasites.
  • Never eat the guts of the fish.  These contain more chemicals.
  • Trim away the dark, fatty parts of the fish.
  • Eat store-bought salmon, catfish, shrimp, and scallops which have little or no mercury.
  • If you eat canned tuna, each chunk or chunk light which has less mercury than albacore (solid white) tuna.
  • Eat younger, smaller fish rather than larger fish, because they generally have less mercury and other chemicals.
  • If you fish, make sure you check for advisories in your area and follow them closely.