Knowing which types of fish have little mercury is an important factor in building a safe and sustainable diet.
Fish is a food source rich in protein, omega-3 fatty acids, vitamins and minerals, which are essential for workers' health.
However, not all types of fish are safe for regular use, as some species may contain high levels of mercury, causing adverse effects on the nervous system and long-term health.
For workers, especially those who work hard or are under high pressure, choosing fish with less mercury helps protect health while still ensuring adequate nutrition.
Small, short-lived fish often contain less mercury than large, long-lived fish. Examples include anchovies, sardines, herring and mackerel. These are popular fish, reasonably priced, rich in omega-3 and calcium, very suitable for workers' daily meals.
In addition, popular farmed fish such as tilapia, basa fish or carp are also classified as fish with low mercury content if raised in a well-controlled environment. These types of fish are easy to process, suitable for the taste of many families and can be used regularly without worrying about toxin accumulation. In particular, farmed salmon – although rich in fat – is still considered a safe choice thanks to its much lower mercury content than large natural salmon.
Conversely, workers should limit eating large fish, leading the food chain such as swordfish, sharks, king mackerel or tuna. These fish easily accumulate mercury for a long time, if eaten regularly, it can affect memory, concentration and the nervous system - factors that directly affect labor efficiency.
Understanding and choosing types of fish with low mercury content is a necessary knowledge for modern workers.
Eating fish properly and of the right type not only helps supplement nutrition and strengthen health but also contributes to preventing potential risks from food.
When combining choosing safe food with a healthy lifestyle, workers will have a solid health foundation to work effectively and sustainably.
