Low-Mercury Seafood Choices

Why sardines, herring, and Atlantic mackerel are the safest picks

Mercury and consumer concerns

One of the most common consumer concerns about fish is mercury. Headlines often mention tuna or large predatory species — but not all fish are equal.

According to the U.S. Food and Drug Administration (FDA), sardines, herring, and Atlantic mackerel have very low mercury levels. They are listed in the FDA’s “Best Choices” category, meaning people can safely enjoy 2–3 servings per week.

The facts

Average mercury levels (ppm, parts per million) from FDA testing:

• Sardine: 0.013 ppm

• Herring: 0.078 ppm

• Atlantic mackerel: 0.050 ppm

Compare that to:

• Canned light tuna: 0.126 ppm

• Albacore tuna: 0.350 ppm

• King mackerel: 0.73 ppm (FDA says “avoid”)

Seafood mercury guidance from the FDA: sardines, herring, and Atlantic mackerel are among the Best Choices for regular consumption, while larger predators like king mackerel should be avoided.

Why clarity matters

Confusion often comes from the name “mackerel.” Atlantic mackerel (Scomber scombrus) is a small, low-mercury fish, while king mackerel is a much larger predator with high mercury. Clear labeling and naming are essential for consumer trust.

The health upside

Low-mercury fish like sardines, herring, and Atlantic mackerel are not only safe but also highly nutritious. They are rich in omega-3 fatty acids, vitamin D, and selenium, all supporting heart, brain, and immune health.

Why it matters

By providing clear communication and transparent nutrition data, companies like Duomedia help consumers make confident choices — seafood that’s good for health, good for families, and good for trust.