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.