> Though, aren't there mercury risks from consuming fish in large quantities? The mercury exposure can vary by a factor of 100 depending on what species you're

> Though, aren't there mercury risks from consuming fish in large quantities? The mercury exposure can vary by a factor of 100 depending on what species you're eating, and sourced from where In general, to decrease mercury exposure, stick with small fish that are short-lived and lower on the food chain, as well as shellfish. Mercury reference for a high level idea (some of this is out of date or not specific enough by species/fishery and also doesn't cover many local fish): https://www.fda.gov/food/metals-and-your-food/mercury-levels-commercial-fish-and-shellfish-1990-2012 https://www.fda.gov/food/metals-and-your-food/mercury-levels... edit: a good reference site is https://seafood.edf.org/ https://seafood.edf.org/ which breaks down by fishery and multiple contaminants. For example, if I searched "striped bass" I can see that the wildcaught ones are higher risk than farmed ones due to water contamination of both mercury and PCB on the east coast of the united states.