9 Kinds of Fish You Shouldn’t Eat

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Fish is both tasty and nutritious, as we all know. Certain fish, on the other hand, can do you more harm than good.

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Catfish can grow to be very large. Many fish farmers, especially those who import fish from Asian countries, feed them hormones to help them grow faster. Catfish grown in the wild are both less harmful and nutritionally beneficial.

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Mercury is found in mackerel, and it is not excreted but accumulates in the human body, causing a variety of diseases. In this regard, the Atlantic mackerel is the least unhealthy, and you can eat as much of it as you want.

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Mercury is abundant in tuna, especially blackfin and bluefin tuna. Furthermore, since free-grown tuna is virtually extinct, there is very little in the markets. All of the fish were raised on farms and fed antibiotics and hormones.

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While tilapia contains few healthy fatty acids, the concentrations of harmful fats in it are nearly as high as in lard. Excessive consumption of this fish raises cholesterol levels and makes the body more allergen-sensitive.

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Eels have a lot of fat on their bodies, so they can quickly consume industrial and farm waste in the water. The highest degree of intoxication is found in American animals. European eels are also notorious for containing high levels of mercury.

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The majority of the pangasius we see in our stores comes from Vietnam, specifically the Mekong River, which is considered one of the world’s most polluted water bodies. In addition, pangasius fillet has a high amount of nitrofurazone and polyphosphates (carcinogens).

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This fish is the most mercury-contaminated, and it’s often caught in violation of the law, putting people at risk of food poisoning.

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The mercury content of sea bass is high. In some cases, particularly when served as a fillet, pangasius or another less expensive fish is substituted for sea bass.

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Gempylotoxin, a waxy material that is not metabolised, is found in this fish, also known as oilfish. Although the toxin isn’t harmful, it can cause indigestion. The fish should be fried or grilled to reduce the levels of gempylotoxin.

how to choose fish

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Fresh fish has gleaming scales and bright eyes. Take a fish in your hands and examine it: a spoiled fish’s tail will be weakly lowered. Staleness is often shown by dry fins and grey gills rather than bright red ones.

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Make sure the water is clear before purchasing live fish from a tank. Choose fish that are closer to the bottom than the surface.

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Test the water for mercury if you enjoy fishing and then cooking your catch. When you have a mercury analyzer, it’s easy to do.

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When purchasing salmon, look for chunks that have white threads running through them; if a chunk is entirely red, it has most likely been dyed. Also, avoid taking fish with bright spots on their skin since they were captured during the spawning season and their meat is bland.

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Illustrated by Anna Syrovatkina 
Based on materials from draxehealthlivestrong