Just want to know if it’s safe to eat mackerel everyday here because I read that you could get mercury poisoning . If it’s not safe, what other fish can I eat daily?
The fish with the highest mercury concentration are those up in the pyramid: swordfish, tuna, etc.
Most of the people I know who died have eaten mackerel at least once in their life. It can’t be a coincidence.
I abso-fckin-lutely hate the smell of mackerel. So much so that I’ve only eaten it once in my life and decided “never again”.
How someone can eat it every single day is incomprehensible to me!
won’t you get bored eating the same fish everyday?
My gout says No.
The amount someone has to eat to get mercury poisoning…. Your stomach would burst way before then.
Not mackerel, but this reminds me of ending K in nier automata lol
Fish burger
US guidelines say to limit total fish consumption to 2-3 servings per week, in order to manage mercury consumption.
Some varieties of mackerel are particularly high in mercury, which makes some sense, as they’re related to tuna (another high-mercury fish).
Japanese guidelines are, unsurprisingly, much more lenient about fish consumption. It’s not that Japanese fish are somehow cleaner — it’s pretty much all the same ocean, and the parts near East Asia have been emptied of fish anyway. They’ve just made a different cultural/health trade-off.
Source: c’mon dude, this is trivially Google-able.
As long as it’s cooked or pickled in vinegar (しめ鯖) then you’re good. They don’t get mature enough to accumulate mercury.
Never eat mackerel raw. They feed in large shoals on anything they can fit in their mouths.
Environmentally friendly, super healthy and cheap fish to eat, but also watch your salt intake.
Which mackerel are we talking about? There are like 100 different japanese fish names that translate to mackerel… I’m only half joking. I can think of Aji, Saba, Hokke, Sawara that all translate to mackerel.
Same with Tuna. Japan has several fish that are all just Tuna in English.
On a serious note, I have never heard of getting mercury poisoning from Mackerel, but the different fish called mackerel, which if I remember correctly for the most part are part of a family called mackerel, are fairly high on the food chain. This means they eat smaller fish and will accumulate mercury.
If you are eating a Saba a day, you are probably fine, as it is fairly small. If you are eating a whole Hokke yourself every day, then maybe you should cut down a little.
I remember when I discovered how easy it is to make ひじき煮. It takes about 10 minutes, is much cheaper than premade, and, most importantly you can adjust the flavouring so it’s not overly sweet. I loved that stuff.
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Unless you’re pregnant you should be fine
The fish with the highest mercury concentration are those up in the pyramid: swordfish, tuna, etc.
Most of the people I know who died have eaten mackerel at least once in their life. It can’t be a coincidence.
I abso-fckin-lutely hate the smell of mackerel. So much so that I’ve only eaten it once in my life and decided “never again”.
How someone can eat it every single day is incomprehensible to me!
won’t you get bored eating the same fish everyday?
My gout says No.
The amount someone has to eat to get mercury poisoning…. Your stomach would burst way before then.
Not mackerel, but this reminds me of ending K in nier automata lol
Fish burger
US guidelines say to limit total fish consumption to 2-3 servings per week, in order to manage mercury consumption.
Some varieties of mackerel are particularly high in mercury, which makes some sense, as they’re related to tuna (another high-mercury fish).
Japanese guidelines are, unsurprisingly, much more lenient about fish consumption. It’s not that Japanese fish are somehow cleaner — it’s pretty much all the same ocean, and the parts near East Asia have been emptied of fish anyway. They’ve just made a different cultural/health trade-off.
Source: c’mon dude, this is trivially Google-able.
As long as it’s cooked or pickled in vinegar (しめ鯖) then you’re good. They don’t get mature enough to accumulate mercury.
Never eat mackerel raw. They feed in large shoals on anything they can fit in their mouths.
Environmentally friendly, super healthy and cheap fish to eat, but also watch your salt intake.
Which mackerel are we talking about? There are like 100 different japanese fish names that translate to mackerel…
I’m only half joking. I can think of Aji, Saba, Hokke, Sawara that all translate to mackerel.
Same with Tuna. Japan has several fish that are all just Tuna in English.
On a serious note, I have never heard of getting mercury poisoning from Mackerel, but the different fish called mackerel, which if I remember correctly for the most part are part of a family called mackerel, are fairly high on the food chain. This means they eat smaller fish and will accumulate mercury.
If you are eating a Saba a day, you are probably fine, as it is fairly small. If you are eating a whole Hokke yourself every day, then maybe you should cut down a little.
I remember when I discovered how easy it is to make ひじき煮. It takes about 10 minutes, is much cheaper than premade, and, most importantly you can adjust the flavouring so it’s not overly sweet. I loved that stuff.
At that time I felt like eating it every day, decided to look it up. Turns out ひじき is very abundant in … [arsenic](https://en.wikipedia.org/wiki/Hijiki#Arsenic_health_risk). Yikes.