Most of the products have low levels of mercury, among which are mussels and clams, cephalopods such as octopus and squid, crustaceans such as prawns and fish species such as salmon and sole.
The concentration of this element is high in fish such as bluefin tuna, swordfish, and blue shark and porbeagle.
The average level of mercury is lower in aquaculture products than in fisheries.
In this way, the fish with the highest amount of mercury are the following:
Red tuna.
Shark.
Dogfish.
Shark.
Honeydews.
Red painter.
Tintorera.
Pike.
What are the allowed intake limits?
The maximum limits for mercury in food have been in force since 2001 and are applicable throughout the European Union. According to the European Food Safety Authority (EFSA), these limits are as follows:
1.00 mg / kg: monkfish, northern dog, bonito, eel, clock, bighead, halibut, Cape roseate, marlin, rooster, red mullet, Chilean roseate, pike, tasse, chaplain, pailona, ray, redfish, fish sail, belt fish, bream or aligote, shark, schoolboy, sturgeon, swordfish and tuna.
0.50 mg / kg: other fish and fishery products.
0.10 mg / kg: food supplements.
Despite this, fish is an essential food for a balanced and healthy diet and its consumption provides energy, proteins of great biological value, omega-3 fatty acids, minerals and vitamins that are essential for the body.
