Salmon or Tuna

I could eat salmon every day but for maybe a week. That would be enough for me for a long time.

I love tuna but I feel I can do more with Salmon.

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Is the mercury content a concern if I’m eating canned tuna 5-6 times a week?

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Yes. Even chunk light tuna you are going to have to pace yourself to about 4 servings a week (if that) and that's with little to no additional mercury getting into your diet. That's my rule of thumb and I have gone months and months at that pace with no issues.

On the other hand, everyone is different and your mercury tolerance could be somewhat higher or lower than average.

With Salmon or most shellfish, yes, there is mercury, but nothing like the sky high concentrations of swordfish, shark, etc. And for tuna, albacore is roughly 2 1/2 to 3 times the concentration of chunk light (typically skipjack and the like) - the mercery concentration tends to go up with bigger and longer-lived fish species. Even whitefish is no slouch.

Setting aside the bigger crustaceans (lobster, crab), scallops and shrimp are practically nothing and even oysters, sardines, anchovies are reasonably safe for more or less daily consumption. Salmon, squid and catfish (again, depending on where they're harvested) are relatively lower than tuna or the big game fish.

So - short answer to your question - if you are eating the same seafood most days, it will need to be something like salmon or less, if you are concerned with limiting mercury intake.

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I hope you work from home

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I don't agree with this guy's approach to discussions here, but this made me laugh.

He ain't wrong.

Out of the two, salmon is the better option, but sardines and mackerel work too. If you eat fish often (like I do), it’s smart to stick with varieties that are lower in heavy metals. Safe Catch tuna is another choice since they say it’s tested, hard to know how much to trust that, but it’s probably better than the regular stuff.

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I’m the kind of person who has the most success with weight loss and fitness when I eat the same thing for most of the week without mixing it up

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Why not red meat? I patty out eight lbs of hamburger meat into eight oz patties. That makes 16 burgers. I'll grill 'em all up on my Big Green Egg, throw em in two one gallon ziploc bags and eat them until they're all done. Rinse and repeat.

Sometimes I just eat the burger and bun, sometimes I'll have a plain sweet potato with it, corn, etc.

I also mix up two boxes of the jello sugar free pudding and will throw in three scoops of casein protein powder in it and snack on it when I want something sweet.

I do occasionally eat salmon also, but it's a lot more expensive per lb than ground beef. Oh, if you go the ground beef route, I recommend getting half a cow or full cow processed.

I bought about 360 lbs of ground beef earlier this spring and am still eating on it. I eat a mega frick ton of red meat.

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I eat a mega frick ton of red meat.

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This is the way.
It doesn't piss off co-workers and it's cheap, grass fed from Sam's. It's more resistant to texture loss than fish is if you freeze it, etc. One of the only kinds of fish I can eat is canned tuna, which doesn't make sense to anyone but me.

I have resulted to tuna pre-seasoned packets in a pinch, but I need six of them to make a lunch, it's just not economical. Making your own tuna salad is great, but you don't get enough longevity out of it to meal prep on Sunday and get you through work lunches on Friday. That's enough for me to be out on fish.

777

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