Mercury

Growing up, dinners were always the most important part of the day. Everyone was expected to be home on time and able to attend dinner because it typically turned out to be our family’s only real “quality time” we had together. On Thursday nights we always ate Swordfish. My babysitter was an excellent chef and could cook nearly anything, but swordfish was always one of our favorites.

The last time I ate swordfish was in 2007 one of the last nights of summer before I was off to attend Kent School. After I left I learned that my father had completely stopped eating swordfish due to high rates of mercury in the fish. Although the fish is still served in restaurants many conclusions have been made that Swordfish along with other species of fish, that are high on the food chain, should no longer be eaten. Mercury can become a large health issue, especially for women. The FDA has created an action level of 1.0 parts per million for mercury in commercial marine and freshwater fish. In Canada the limit is .5 ppm which is significantly lower than the US which creates some controversy over the US level being too high.

My dad has now learned how many alternatives there are to swordfish that are much safer and do not contain high levels of mercury. Some fish we eat in replace of swordfish now are shrimp, tuna, and salmon. Being a vegetarian (while still eating fish), I have discovered the many alternative foods available to me. My all time favorite food is sushi, specifically eel avocado rolls. Considering that most of my friends have a similar love for sushi, it has brought us all closer together. We can all go out to Japanese restaurants and have the ability to order food that is individually pleasing. Japanese restaurants not only please the fish lovers, but they are also perfect for meat eaters.

“Miso soup rocks!” yelled Patricia Niemann at the top of her lungs.