Healthy Sushi


How to Consume Sushi Safely.

Eating Sushi is another way how mercury can get to your body. Smartly choosing what kinds of sushi to consume can help reducing the mercury intake. Here are some information of the mercury content in sushi given by the Natural Resource Defense Council (NRDC) : 

LOWER ‘SUSHI’ MERCURY LEVELS (Less than 0.29 parts per million)

Akagai (ark shell) 1
Anago (conger eel) 1
Aoyagi (round clam)
Awabi (abalone) 1
Ayu (sweetfish)
Ebi (shrimp)
Hamaguri (clam)
Hamo (pike conger; sea eel) 1
Hatahata (sandfish)
Himo (ark shell) 1
Hokkigai (surf clam)
Hotategai (scallop)
Ika (squid)
Ikura (salmon roe)
Kaibashira (shellfish)
Kani (crab)
Karei (flatfish)
Kohada (gizzard shad)
Masago (smelt egg)
Masu (trout)
Mirugai (surf clam)
Sake (salmon)
Sayori (halfbeak) 1
Shako (mantis shrimp)
Tai (sea bream) 1
Tairagai (razor-shell clam) 1
Tako (octopus)
Tobikko (flying fish egg)
Torigai (cockle)
Tsubugai (shellfish)
Unagi (freshwater eel) 1
Uni (sea urchin roe)

HIGHER ‘SUSHI’ MERCURY LEVELS (More than 0.3 parts per million)

Ahi (yellowfin tuna)
Aji (horse mackerel) 1
Buri (adult yellowtail) 1
Hamachi (young yellowtail) 1
Inada (very young yellowtail) 1
Kanpachi (very young yellowtail) 1
Katsuo (bonito) 1
Kajiki (swordfish)
Maguro (bigeye, bluefin or yellowfin tuna)
Makjiki (blue marlin)
Meji (young bigeye, bluefin or yellowfin tuna)
Saba (mackerel)
Sawara (Spanish mackerel)
Seigo (young sea bass)
Shiro (albacore tuna)
Suzuki (sea bass)
Toro (bigeye, bluefin or yellowfin tuna)

Tips on Sushi:

Apart from the mercury risk, since Sushi and sashimi mostly consumed uncooked, they may have bacteria risk as well. Here are some other tips for safe sushi and sashimi.

  • Avoid or limit tuna to once a week. Tuna used for sushi is found be containing three times mercury than fresh tuna sold as steaks or fillets. Big tuna is among the most contaminated fish.
  • Consume low-mercury sushi sources for less risk.
  • Buy from hygienic and reliable shops, with information of the fish source if possible.
  • Fresh healthy products should be stored at or below 4o C.
  • Store sushi or sashimi in the freezer if they are not consumed immediately, but store them in containers with lids to avoid cross contamination.

You may also be interested to know :

 - How your sushi get mercury contamination 

 - How to consume fish safely

- How to Choose the Right Tuna



Source :

- The Natural Resource Defense Council (NRDC) 
  on Guide to Mercury in Sushi.
-   Center for  Food Safety

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