translated from Spanish: These fish contain high levels of mercury and damage your health

Almost all seafood contains some traces of mercury, alerted to the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA).
They record high levels of that metal, shark meat, swordfish, mackerel (King Mackerel) or lofolátil (Tilefish), so they should not be included in the diet.
Mercury causes damage to the nervous system, brain functions, DNA and chromosomes, reactions, skin irritation, tiredness, headache; negative effects on reproduction, damage to sperm, birth defects and abortions.
You can eat up to 340 grams, which equates to two average meals a week of fish and seafood that are low in mercury.
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The FDA and EPA emphasized that the risks of mercury in fish depend on the amount consumed and the levels they contain.
Fish and shellfish with high levels of mercury harm the fetus in the first gestation period or the developing nervous system of a young child, the two Usd-American units warned.
They recommended that women of childbearing age, pregnant women, mothers of infants and young children avoid eating some types of fish.
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Seafood and fish that are often eaten low in mercury are: shrimp, canned tuna, salmon, gado (pollock) and catfish.
Check local warnings about the safety of fish living in rivers and coastal areas and avoid consumption in case of alertage.
Fish and shellfish contain essential nutrients low in saturated fats, as well as omega-3 fatty acids that contribute to people’s heart health.
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Original source in Spanish