Not Salmon or Mackerel! '4 Types of Fish Beloved by Taiwanese' Should Be Eaten Sparingly, Experts Warn of Heavy Metal Intake

Eat less fish heads, skin, and internal organs! 3 parts to watch out for. Besides choosing the right type of fish, Tan Dun-tz (譚敦慈) also reminds the public to pay attention to the edible parts of fish. From a toxicological perspective, fish heads, skin, and internal organs may accumulate certain pollutants. Therefore, it is recommended to avoid choosing these parts for frequent and large consumption, especially for large fish, where related risks should be noted. In your daily diet, use fish flesh as the main edible part and pair it with different types of fish to avoid eating only specific fish species long-term. As for small fish, Tan Dun-tz suggests prioritizing them for your daily menu. A simple way to distinguish them is to observe the overall size of the fish; if it can fit completely on a plate and its head and tail are clearly visible, its body size is usually easier to identify. However, the size of the fish is not the sole determinant of heavy metal content. Actual risks are still influenced by the species, living environment, and pollution levels, so one cannot assume all small fish are risk-free based solely on their size. Tan Dun-tz Recommends 4 Home-style Fish: Mackerel, Saury, Taiwanese Tilapia, and Shishamo. If you want to supplement protein and Omega-3 fatty acids through your diet, Tan Dun-tz recommends choosing smaller fish suitable for everyday cooking, including mackerel, saury, Taiwanese tilapia, and shishamo. Different fish species have unique nutritional compositions and cooking methods, which the public can consume according to their dietary habits. Mackerel is rich in oil and is a common source of Omega-3 fatty acids. When selecting, observe if the fish eyes are clear and bright, if the flesh is elastic, and pay attention to whether the fish body has excessive mucus or a distinct odor.