Mercury Levels in Fish?

I read in the WHFoods book that Pollock is only safe to consume once a month, as it contains medium to high levels of Mercury. Other sites claim that you can eat it up to twice a week. So, what is it? I don't know if there is a difference, but I'm primarily referring to the Alaskin right now, though it's all important.

Mercury in fish is a problem. What I believe to be correct is that the seafood from Alaskan waters has less mercury than that from other areas.

Good luck!

well, all fish contain tiny amounts of mercury, but bigger fish have more - they eat smaller fish and mercury accumulates.
Therefore the bigger and older the fish - the more mercury it will have in its body. Fish at the top of the food chain have the most mercury, because they've been feeding on smaller fish all their life.

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