Recommended servings per month
|Contaminant||Men||Women||Kids 6-12||Kids 0-5|
|Yellowfin (Western Central Pacific, handline)||Unknown||4+||4+||3||2|
|Albacore (U.S., Canada)||Mercury||4+||4+||3||2|
|Light tuna (Skipjack, canned)||Mercury||4+||4+||4+||3|
|Albacore (imported, longline)||Mercury||4||4||4||4|
|Bigeye/yellowfin (imported troll/pole)||Unknown||4||4||4||4|
|Yellowfin (U.S. Atlantic troll/pole)||Unknown||4||4||4||4|
|White/albacore tuna (canned)||Mercury||3||3||2||1|
|Blackfin (U.S., Canada)||Mercury||1||1||< 1||< 1|
|Bluefin||Mercury, *PCBs||1||1||< 1||< 1|
- Albacore, bigeye, yellowfin and skipjack are resilient to fishing pressure because they grow quickly and reproduce often.
- Bluefin tuna, on the other hand, grow slower and take longer to reproduce. This, coupled with their exorbitant value in the sushi market, has led to severely depleted populations.
- Bigeye and yellowfin, also known as ahi, are common in sushi. Both types, along with bluefin, are high in mercury and should be eaten infrequently, if at all.
- Most tuna are caught by purse seines or longlines, which have moderate-to-high bycatch of seabirds, sea turtles and marine mammals.
- Pole-and-line caught tuna is less common but is a better environmental choice.