Our blue hake(hoki) and smooth dory from New Zealand range between 0.118μg/kg and 0.195μg/kg. This is 3 to 4.5 times higher, but still places it in the best and good choices category.
And other fish, such as flounder, hoki and tarakihi, accumulate only low levels of mercury and fall into MPI's unrestricted category, which everyone can eat without restriction.
High intakes of mercury are unsafe for your baby. Some fish have increased levels of mercury. However there is little concern with canned fish like tuna, salmon or sardines and other commonly eaten fish such as tarakihi, blue cod, hoki, john dory, monkfish, warehou, flounder and whitebait.
They are long sleek fish that grow up to 1.3 metres in length and are found at depths of 10-1000 metres. Hoki meat is delicate, succulent and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful that most other white fish because of its higher fat content but still relatively mild tasting.
Choose fish and shellfish that are lower in mercury such as salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and other shellfish. For the most health benefits, choose fatty fish such as salmon, trout, herring, chub mackerel, and sardines. o These fish have healthy omega-3 fatty acids.
Yes. Swordfish is a good source of omega-3 fatty acids, but several other fish lower in mercury are too. This includes mackerel, warehou (trevally), Atlantic salmon, canned salmon and tuna, herrings and sardines.
McDonald's originally used Atlantic cod, before declining cod catches forced McDonald's to find sustainable fish elsewhere. McDonald's is trying to maintain fish only from areas certified as sustainable by the Marine Stewardship Council, but that is becoming more difficult each year. Hoki is still a major ingredient.
Hoki (Macruronus novaezelandiae) is also known as blue grenadier, blue hake, or whiptail. Hoki is a wild-caught fish, caught in the cooler waters of southern Australia and New Zealand, plus the Pacific and Atlantic coasts of South America .
Blue Grenadier (also known as Hoki) are a bentho-pelagic predatory finfish found throughout Australian, New Zealand and wider southwestern Pacific Ocean waters.
From our test we saw that wild Alaskan sockeye salmon has roughly 0.041μg/g and sardines has 0.047μg/g. These numbers place it in the best choices and you can eat your heart out on these. Our blue hake(hoki) and smooth dory from New Zealand range between 0.118μg/kg and 0.195μg/kg.
Fish is one of the best sources of omega-3 fats and the only source of long-chain omega-3 fats. White fish such as hoki or tarakihi has lots of omega-3, and oily fish such as salmon or tuna has even more. We recommend choosing products with 200mg or more omega-3 per 100g.
High in Omega-3: The seams of fat surrounding hoki flesh are full of essential Omega-3 fatty acids. You'll find hoki in McDonald's in Europe: The New Zealand hoki fishery was one of the first in the world to be MSC certified sustainable and can be found in the McDonald's Filet-O-Fish in Europe.
In most fish, the levels are very low. However, some varieties contain high levels of mercury due to their feeding habits or surrounding environment. Commercially sold fish that may contain high levels of mercury include shark (flake), ray, swordfish, barramundi, gemfish, orange roughy, ling and southern bluefin tuna.
Mercury occurs naturally in the environment and accumulates in the aquatic food chain, including fish, as methyl-mercury. All fish contain some methyl-mercury, but most fish in Australian waters have very low mercury levels.
What is mercury? Methylmercury is the type found in fish. The fish with the highest mercury levels include King mackerel, shark, swordfish, tuna, and tilefish and the five fish with the lowest mercury levels include sardines, salmon, cod, catfish, and tilapia.
Hoki is one of the cheapest seafood options available at the counter, and with about 150,000 tonnes earmarked to be caught this year, it is also one of the most readily available.
New Zealand hoki are related to cod and hake. Their bodies, which are covered with tiny scales, are elongated and compressed with a long, tapering tail.
New Zealand's largest fishery is hoki
Hoki (Macruronus novaezelandiae) are widely distributed throughout New Zealand waters from depths of 10 metres to over 900 metres, with the greatest abundance between 200 metres and 600 metres.
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
Believe it or not, the Filet-O-Fish is actually fish. McDonald's uses Marine Stewardship Council certified wild-caught Alaska Pollock.
We use wild-caught Alaska Pollock for our Filet-O-Fish® sandwich in the U.S., which is 100% sourced from sustainable fisheries.
White fish has at least as much protein as meat but much less fat. Good choices include King George whiting, flathead and snapper. Plus: It's official – all Australian fish species have now been analysed and every variety has enough omega-3s to be a 'good source'.
1. Salmon. Salmon is versatile and one of the best sources of omega-3 fatty acid, which is essential as the body cannot make it on its own so it must be obtained through food. Salmon's also high in protein, with just 200g providing around 44g protein.
While it is recommended to eat 2 or more fish meals a week, it is wise to avoid fish high in mercury. This is especially important if you are pregnant, planning a pregnancy breastfeeding, or have young children (up to 6 years).