Cold water fish are OK. Some fish are both warm and cold, and, in that case you have to ask where it was caught. Of
fish live in cold water to some degree. But certain fish from
waters of the northern oceans are preferred.
Cold water fish include: wild caught salmon, trout, pilchards, kipper, eel,
, fresh tuna, anchovies, bloater, carp, jack fish,
, orange roughy,
, sprats, cod, haddock, lemon sole, halibut, catfish, Dover sole, flounder, hake, monkfish, pollock, red snapper, sea bass, sea bream, shark, tilapia, turbot, and water packed canned tuna.
Tuna is grey
, it's often higher in mercury, as is
(larger fish) but it's not completely excluded to the best of my knowledge. I tell people it's okay in a pinch, but never raw of course.
Snapper is OK
Marlin and swordfish are cold water fish, but they are also larger fish, which means they are more likely to have higher concentrations of metals. For this reason I (John H) recommend that folks avoid larger fish until post-cleanse.
For help figuring out which fish are most sustainable use the Smart Seafood Guide site.
The Seafood Guide addresses the following questions, which we encourage you to ask before making a seafood purchase:
- Is it caught or farmed locally?
- How is this fish caught?
- How is this fish farmed?
- Is this seafood associated with any contaminants?
The guide also recommends safer, more sustainable options based on your personal tastes and priorities. Print out the card version, which can fit in your wallet, to always have these valuable tips on hand when you’re shopping.