One week you might have salmon.
Another meal might include trout.
Another might feature sardines.
Another could be cod.
This provides nutritional variety while reducing repeated exposure to any one potential contaminant.
# Ask Questions Without Feeling Awkward
Some people feel uncomfortable asking restaurant staff where seafood comes from.
Don’t.
It’s a reasonable question.
You can simply ask:
“Is this wild-caught or farmed?”
“What species of fish is this?”
“Where is it sourced from?”
“Is it high in mercury?”
“Can you prepare it grilled instead of fried?”
A restaurant that takes seafood seriously should understand why customers care.
## The Bottom Line
There isn’t a universal list of fish that nobody should ever eat.
Individual circumstances matter.
Mercury exposure matters.
Frequency matters.
Preparation matters.
Sourcing matters.
And sustainability matters.
Swordfish, shark, king mackerel, certain tilefish, bigeye tuna, and orange roughy are examples of fish that deserve particular attention because of mercury concerns.
