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This is very dependent on the amount of Mercury in the water where the fish lived. Fish contain high levels of mercury because it does not pass through their system but is rather absorbed.

Bottom line answer is that Whitefish is better than Pike. Here is some more info if you are interested:

Besides location, the food chain is arguably a much more important factor affecting Mercury concentration (bio-magnification). Larger fish are generally higher on the food chain and thus have higher concentrations of Mercury. Shark and swordfish should probably not be eaten at all. Sardines and herring have very little mercury.

The following articles are very informative:

This is a list of the most offending fish:

edf.org/documents/7534_Health_Alerts_seafood.pdf

This article shows that whitefish has a low concentration of .07 which the EPA says can be eaten 12x /month (for an adult I assume)

fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm

This lengthy article shows how much one should consume at various PPM concentrations.

epa.gov/waterscience/fish/advice/mercupd.pdf

In one of the articles, Pike caught in southern Alaska is shown to have .3 PPM mercury which should only be eaten 3x / month.

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