## 5. Bigeye Tuna
Tuna is one of the most popular fish served in restaurants.
It’s found in sushi.
It’s served as a seared steak.
It’s placed in salads.
It’s used in sandwiches.
And it’s often considered a healthy, protein-rich choice.
But tuna isn’t one single species.
Different types of tuna can have dramatically different mercury levels.
Bigeye tuna, in particular, is a species that can contain relatively high mercury levels.
That’s especially relevant for people who eat tuna frequently.
A single meal isn’t necessarily the issue.
Repeated exposure is more important when considering mercury intake.
### What to choose instead
Ask what kind of tuna is being served.
If you’re eating sushi, you can also consider lower-mercury options such as salmon, depending on the restaurant and your personal dietary needs.
If you love tuna, variety matters.
Rather than eating the same high-mercury species repeatedly, rotate seafood choices.
## 6. Orange Roughy
Orange roughy is a mild, white-fleshed fish that has appeared on restaurant menus for decades.
