5 Fish You Should Never Eat | # 1 ATLANTIC BLUEFIN TUNA

If you’re over the age of 12, you’ve probably had more than a few dearly held beliefs ruined by reality. Like when you discovered it was Mom and Dad, not Santa, who were orchestrating the magic of Christmas. Or when you spent hours watching “Kim’s Fairytale Wedding” over and over again, only to learn that keeping up with this Kardashian was a waste of time. As they say, reality bites.

Well, folks, I hate to do this to you, but . . .

Not all fish are good for you.

Last year, the USDA increased its seafood recommendation to 8 ounces per week, and that has led many to believe that all fish are equally smart choices. But some are so high in contaminants like mercury that their health benefits are outweighed by their health risks. Others are flown in from halfway around the world, but given labels that make you think they were caught fresh earlier that morning. And still others are raised in filthy, overcrowed pools and loaded up with chemicals to keep them alive.

So let me shed light on some very rough waters. Put these fish at the top of your don't-eat list and you'll avoid most of the troubles of the world's fishing industry.

#1: ATLANTIC BLUEFIN TUNA

Why It's Bad: A recent analysis by The New York Times found that Atlantic bluefin tuna has the highest levels of mercury of any type of tuna. To top it off, bluefin tuna are severely overharvested, to the point of reaching near-extinction levels, and are considered "critically endangered" by the International Union for Conservation of Nature. Rather than trying to navigate the ever-changing recommendations for which tuna is best, consider giving it up altogether. But if you can't . . .

Eat This Instead: Opt for American or Canadian (but not imported!) albacore tuna, which is caught while it's young and doesn't contain as high levels of mercury.

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Source:http://health.yahoo.net/experts/eatthis/5-fish-you-should-throw-back

From Chef Marcus Guiliano:
If a restaurant can't tell you where a fish is from, how it was caught and the exact species then don't order it.  Let chef's know that they have a responsibility of truth in menu.


My favorite tuna at my restaurant, Aroma Thyme Bistro, is pole caught Albacore Tuna from the US Pacific Northwest. Because it is pole caught and not long-line caught there is no by catch issues. Treat this just like any sushi tuna and look for it frozen for the best quality.