This doesn’t mean ordering one of these dishes occasionally is dangerous. The issue comes when they become your default choice, especially under the assumption that all fish is equally healthy.
A smarter approach is to choose smaller, fast-growing species. Options like salmon, sardines, anchovies, mussels, and responsibly farmed trout tend to have lower mercury levels and are often more sustainable.
In the end, eating seafood can still be a great choice—but it pays to be selective. Asking simple questions about sourcing and choosing wisely can turn an ordinary meal into one that’s both healthy and responsible.
