9. 9. Bluefin TunaMost types of tun

9. 9. Bluefin Tuna
Most types of tuna, including yellowfin, albacore, blackfin, bigeye and light tuna contain moderate to high levels of mercury. Bluefin tuna has elevated levels as well but it also scores poorly in eco-friendliness. Longlines are the most common method of catching and this results in high numbers of bycatch. Also, because of the high demand of bluefin tuna (mostly for sushi), the species has been greatly overfished. These fish grow to an average of 500 pounds and are slower to mature -- they’re often caught before they’ve had a chance to reproduce.
10. Red Snapper (Wild, U.S. South Atlantic)
Red snapper makes Seafood Watch’s “Avoid” list because of a persistent overfishing issue resulting in a severe decline in the population since the 1980s. You should also exercise caution if purchasing red snapper because “true” red snapper (which ranges from Massachusetts to Mexico) is often mislabeled in the market. Other fish including tilapia and rockfishes are commonly marketed under the red snapper name. Better alternatives to red snapper include black cod and striped bass.
11. Caviar (Paddlefish, Shovelnose and Mississippi River Sturgeon)
Caviar is the roe, or eggs, of the fish. Black caviar is harvested from sturgeon, which is greatly overfished. “These gentle prehistoric giants have survived for millions of years unchanged, but due to the high demand for their eggs they are almost extinct,” says Frankie Terzoli. Paddlefish and sturgeon are “long-lived, slow-growing fish that reproduce late in life,” which increases their risk of overfishing according to the Monterey Bay Aquarium’s Seafood Watch.
12. Mahi Mahi
Seafood lovers should proceed with caution when it comes to mahi mahi. This fish is a member of the Scombridae family and can cause histamine poisoning, or scombroid poisoning. If not refrigerated properly, bacteria breaks down the amino acid histidine in the fish, forming histamine, which can cause an illness that resembles an allergic reaction. “This fish is a histamine producer if not cared for throughout the supply chain,” says chef Frankie Terzoli. Some mahi mahi with unusually high levels of histamine will not appear spoiled at all, while others may have a bad odor or a honeycombed appearance when cooked. Other fish in the Scombridae family include tuna, mackerel, skipjack and bonito. Buying from reputable sellers may lower the chance of contracting the illness.
13. Grocery Store Tuna Sushi Rolls and Seafood Trays
If you buy grocery store tuna rolls, understand that most are made from substandard seafood. The low-quality tuna that they contain has usually been treated with filtered carbon monoxide to change its color to red, extending its shelf life, cautions chef Frankie Terzoli. “Tuna that says ‘previously frozen’ and is still bright red in color has been treated to ensure the meat looks fresh,” he adds. This means you can’t judge freshness by the way the fish looks. Also think twice before buying a seafood tray in your local grocery store. “Often it’s packed outside the store and subject to a long distribution time,” says Frankie Terzoli. “Because the seafood supply chain isn’t tracked very well, it’s hard to have confidence in a product that has changed hands and sat in a warehouse for any amount of time.”
What Do YOU Think?
Are you a fan of seafood? Do you avoid certain seafood options -- and if so, why? Did any fish on this list surprise you? As an alternative to this list, which other fish do you enjoy eating? Let us know by leaving a comment below.

Kết quả (Việt) 1:

9. 9. Cá ngừ vây xanhHầu hết các loại cá ngừ, bao gồm cả cá, albacore, SuperH, cá và cá ngừ nhẹ chứa trung bình đến cao cấp của thủy ngân. Cá ngừ vây xanh đã nâng lên cấp độ là tốt, nhưng nó cũng điểm kém trong sinh thái thân thiện. Longlines là phương pháp phổ biến nhất đánh bắt và kết quả là số lượng cao của bycatch. Ngoài ra, vì nhu cầu cao của cá ngừ vây xanh (chủ yếu là cho sushi), các loài đã được rất nhiều overfished. Những con cá này phát triển với mức trung bình của 500 £ và là chậm hơn để trưởng thành - họ thường bắt gặp trước khi họ đã có một cơ hội để tái sản xuất.10. màu đỏ Snapper (Wild, Mỹ Nam Đại Tây Dương)Hồng làm cho Hải sản Watch "Tránh" danh sách bởi vì một vấn đề overfishing liên tục dẫn đến một sự suy giảm nghiêm trọng trong dân số kể từ những năm 1980. Bạn cũng nên tập thể dục thận trọng nếu mua hồng vì snapper đỏ "đúng" (trong đó khoảng từ Massachusetts đến Mexico) thường được mislabeled trên thị trường. Các loài cá khác bao gồm cả cá rô phi và rockfishes thường được tiếp thị dưới tên hồng. Lựa chọn thay thế tốt hơn để Hồng bao gồm cá tuyết đen và sọc bass.11. trứng cá (Paddlefish, Shovelnose và cá tầm sông Mississippi)Caviar is the roe, or eggs, of the fish. Black caviar is harvested from sturgeon, which is greatly overfished. “These gentle prehistoric giants have survived for millions of years unchanged, but due to the high demand for their eggs they are almost extinct,” says Frankie Terzoli. Paddlefish and sturgeon are “long-lived, slow-growing fish that reproduce late in life,” which increases their risk of overfishing according to the Monterey Bay Aquarium’s Seafood Watch.12. Mahi MahiSeafood lovers should proceed with caution when it comes to mahi mahi. This fish is a member of the Scombridae family and can cause histamine poisoning, or scombroid poisoning. If not refrigerated properly, bacteria breaks down the amino acid histidine in the fish, forming histamine, which can cause an illness that resembles an allergic reaction. “This fish is a histamine producer if not cared for throughout the supply chain,” says chef Frankie Terzoli. Some mahi mahi with unusually high levels of histamine will not appear spoiled at all, while others may have a bad odor or a honeycombed appearance when cooked. Other fish in the Scombridae family include tuna, mackerel, skipjack and bonito. Buying from reputable sellers may lower the chance of contracting the illness.13. Grocery Store Tuna Sushi Rolls and Seafood TraysIf you buy grocery store tuna rolls, understand that most are made from substandard seafood. The low-quality tuna that they contain has usually been treated with filtered carbon monoxide to change its color to red, extending its shelf life, cautions chef Frankie Terzoli. “Tuna that says ‘previously frozen’ and is still bright red in color has been treated to ensure the meat looks fresh,” he adds. This means you can’t judge freshness by the way the fish looks. Also think twice before buying a seafood tray in your local grocery store. “Often it’s packed outside the store and subject to a long distribution time,” says Frankie Terzoli. “Because the seafood supply chain isn’t tracked very well, it’s hard to have confidence in a product that has changed hands and sat in a warehouse for any amount of time.”What Do YOU Think?
Are you a fan of seafood? Do you avoid certain seafood options -- and if so, why? Did any fish on this list surprise you? As an alternative to this list, which other fish do you enjoy eating? Let us know by leaving a comment below.