However, currently, there is not enough research to establish a solid relationship. Additionally, not all fish have the same level of mercury. Mr Abdeh said: “It should be noted that high-mercury fish are not the common varieties found in supermarkets and restaurants, such as salmon or sardines. “Therefore, people should not avoid these types of fish, as the protein, omega-3 and fatty acids contained in them are invaluable for our health. “Fish that are high in mercury tend to be predatory saltwater fish such as swordfish, shark and king mackerel (not to be confused with regular mackerel, which is highly nutritious). Some freshwater fish also contain mercury.’
