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Reply to "Sushi Question - at what age raw fish?"
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[quote=Anonymous]I would worry about overdoing tuna at such a young age, because of mercury. For smaller fish, lower on the food chain, probably not as much of a worry. But mercury builds up in big, fatty, cold-water, top-of-the-food-chain fish like tuna. I'd stick to things like salmon, mackerel, whitefish, etc., along with the cooked shrimp and crabstick. Maybe tuna as the rare treat. (Tuna is also overfished, but that's a different worry.) [/quote]
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