FAQs
At Clover Leaf, we pride ourselves on our extensive knowledge of seafood and our willingness to provide information. Here are a few frequently asked questions. Please select a category and click on a question below.
Questions - Mercury
- What is mercury?
- What are the Canadian Guidelines for mercury in fish?
- What type of fish are affected by mercury?
Answers
1) What is mercury?
Mercury is a naturally-occurring element which is found in soil and rocks and also exists in lakes, streams and oceans. In addition to natural sources, mercury is released into the environment by human activities such as pulp and paper processing, mining operations, and burning garbage and fossil fuels.
2) What are the Canadian Guidelines for mercury in fish?
Health Canada has established a guideline level of 0.5 parts per million (ppm) for mercury in most commercial fish. This guideline is enforced by the Canadian Food Inspection Agency (CFIA). It was first set in the 1970's and, based on a recent re-evaluation, is still considered appropriate to ensure that the health of Canadians is protected from the toxic effects of methyl mercury.
3) What type of fish are affected by mercury?
Fish are an excellent source of high-quality protein, are low in saturated fat, and are one of the healthiest food choices you can make. However, certain types of fish should be eaten in moderation, because of trace amounts of mercury. The Canadian Food Inspection Agency (CFIA) advises consumers to limit their consumption of swordfish, shark or fresh and frozen tuna to one meal per week. Note that this does not apply to canned tuna. For young children and women of child-bearing age, the recommended limit for swordfish, shark or fresh and frozen tuna is one meal per month.
