Beware! Something fishy….!
According to Anses, (Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail) the government food hygiene agency, fish should not be eaten more than twice a week, if we are to avoid exposure to toxic chemicals!
We should ideally be eating no more than two portions per week, one of which should be an oily fish (salmon, sardines, mackerel, herring, smoked trout) per week.
It seems that freshwater fish in particular contain toxic waste such as dioxins, mercury and PCBs which could outweigh the beneficial Omega 3 oils regularly recommended over the years.
Pregnant women and young children in particular should avoid freshwater fish as it could be harmful to them, and if you’re into raw fish sushi style, it is recommended that you freeze for a week before eating to kill off parasites. Alarmist? That’s up to you to decide!