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Good Fish, Bad Fish, It's Hard to Know

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(cross-posted from La Marguerite blog)

Have you tried sorting out the information on fish? Which kind can you eat without worrying about mercury, PCBs, chlorinated pesticides, dioxins, furans, PBDEs, and other nasty contaminants? You would think there is one central place with all that info, neatly packaged into one pocket size guide. There is. Actually, there are, and that's the problem. Several sources, all with different recommendations:

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To be safe, I guess I will just stick to the ones they all agree on: anchovies, catfish (farmed), clams (farmed), crab (Dungeness), crawfish (domestic), mackerel (Atlantic), oysters (farmed), salmon (wild, Alaska), sardines (Pacific, domestic), scallops (bay, farmed), squid (Pacific, domestic), tilapia (farmed, domestic), trout (fresh water, farmed). Even so, I am not even sure. Isn't farm raised fish bad sometimes? I am confused. Please, help me!