I limit tuna after reading an article that independant testing said the mercury levels in canned tuna varies enormously and 1 in 4 is very high. So they have it once a month. I buy canned alaskan salmon, deboned and deskinned, and use that instead. Aside from that we eat the occasional cod, halibut, or tilapia steak, because those are also low in mercury and pcb's.
Shrimp, however, we eat weekly, because it's low in pollutants and tasty.
