Over the past few years, there has been a large increase in the purchase of frozen seafood due to the outbreak of one highly prevalent and dangerous-to-eat fish: bluefin tuna. Over the past few years, this tuna has been recalled in many affluent countries, including the United States. This tuna is dangerous because of its high levels of mercury. If you’ve ever eaten this tuna, you know that most of it contains higher levels of mercury than other fish (mg of mercury per 100 grams).
Before you indulge in this fishy delicacy, you need to be aware that the federal government’s guidelines for finfish (like tuna) are strict. The guidelines for finfish are set up to prevent pregnant women, infants andnanferdine-fed animals from consuming finfish, and they also banishesfrom the U.S.
But what’s the ban on finfish from the guidelines? immunizationand mandatory testingof finfish to determine if they contain high levels of mercury. This method is used to determine if the fish is safe for human consumption. Though highly effective, the mercury test can only be as accurate as an average shopper’s judgment.
Ately, high levels of mercury in fish has been well- documented, and even as little as 200 ppm of mercury can be “safe”. However, some studies have found higher levels even at lower dose rates.
Unlike tuna, who travels huge distances to reach our plates largely through transport and consumer behavior, wild Alaska salmon travel thousands of miles to end up on your dinner table. And since species like salmon are usually slow cooked or smoked, theborne mercurycan be significant.
So how can you recognize when your salmon is tainted?
Tips for Reducing Mercury in Your Diet
Mercury is easily absorbed by your body and is the most concentrated form of organic mercury. Even though it does not require ventilation, high mercury levels are worst in the liver, kidneys, and brain. According to the EPA, a full grown adult human, weighing about 6 to 8 kilograms, needs to consume about 1, HSBC of fish, plants, and other seafood per week to meet the daily daily mercury exposure limit. For children and pregnant women, the exposure limit is higher, because their organs are still developing and they are consuming more in fewer amounts.
However, a Citrus Institute report issued in March 2009 says that the amount of contaminants found in most canned fish is well below 1 ppm, and recommended internal contamination limit (ICI) for fish is 16 ppb.
So what is the best choice for salmon lovers?
If you’re craving salmon and ready to make a great salmon dish that tastes great, there are a few simple shortcuts that will keep your family from getting sick:
1. Cook salmon immediately
If you’ve already cooked the fish, it’s already cooked, and all the mercury has been removed. This means that the temperature of the fish was close to the boiling point (normally about 212 degrees Fahrenheit), which is the lethal temperature at which salmonella thrive.
2. Use a pressure cooker
A pressure cooker will lock in the heat as well as heat the water (and time) needed to kill bacteria and parasites. The best pressure cooker is made of stainless steel or aluminum. These materials are so heat resistant that they won’t break even if accidentally dropped in boiling water.
3. Avoid fatty meats
These are the leading cause of high cholesterol and related ailments. Having such meats in your diet is like a time bomb going off inside your body, ready to explode and cause massive damage to your heart, liver, kidneys and nervous system.
4. Take a leaky diet
If you are prone to getting fat, it’s advisable that you take a leaky diet. This means that you should not regularly have fatty foods and meats, and you should make sure that you clean your diet with such foods alone.
Indeed, salmon is a very good fish for you, and you should make sure that you add it to your diet habit. This way, you will lower your cholesterol and protect your heart.
Now that you know some good details about salmon, go and enjoy this fantastic Recipe for Salmon with Coconut-Pecan Herb Sauce.
Coconut-Pecan Herb Sauce
Ingredients
20 fresh watchtowers
3 1/2 lbs. salmon fillet, with skin on
6 large cloves garlic, minced
1 large onion, thinly sliced
1/3 C. coconut oil
5 large lemons, juiced
1/2 T. minced ginger
4 tsp. minced garlic
1 tsp. salt
1/4 tsp. ground black pepper
3 1/2 C. coconut milk
1/2 tsp. methylcellulose
Directions
Combine watchtowers, garlic and onion in a large bowl.
