These 3 Types of Fish Should Be Eaten Sparingly — They May Increase Cancer Risk, No Matter How Cheap They Are!

Freshly cooked white fish — tender, fragrant, and steaming on the table — is hard to resist. We often hear that eating fish makes you smarter and healthier. But did you know that some types of fish can carry hidden health risks, and even harmful toxins, especially if not handled or cooked properly?
In particular, the 3 types of fish below — though commonly sold and inexpensive — should be limited in your diet.

3 Types of Fish to Watch Out For

1. Large Carnivorous Fish — High Risk of Mercury Contamination

Fish like tuna and swordfish are top predators in the ocean food chain. Because of this, they tend to accumulate heavy metals, especially mercury, at levels that can pose serious health risks.
Pregnant women and children are especially vulnerable, as mercury can harm brain and nervous system development.
Limit intake to no more than twice a month, and keep portions under 100g per serving.

---

2. Frozen Ocean Fish Stored Too Long — Oxidized Fats

Fish such as mackerel pike or Indian mackerel can become unsafe if they’ve been frozen for a long time or turn yellowish in the freezer.
If the fish has been thawed and refrozen multiple times, or stored for more than 6 months, the fats inside may oxidize, producing a rancid, unpleasant smell.
If the fish smells “off” after cooking, don’t hesitate — throw it out!

---

3. Freshwater Fish of Unknown Origin — Parasite Risk

Species like tilapia, catfish, eels, or snakehead fish caught in the wild may carry liver flukes or other parasites.
If the fish is not cooked thoroughly, these can cause serious infections.
Avoid raw fish dishes such as fish salad or rare fish porridge.
Buy from reputable sellers and check for clear eyes and bright red gills — signs of freshness.

4 Golden Rules for Eating Fish Safely

1. Choose the Right Fish:

   • Medium-sized ocean fish like pomfret or mackerel are generally safer.

   • For freshwater fish, choose farmed varieties from regulated sources.

   • 2–3 servings per week, about the size of your palm, is enough.

2. Cook Properly:

   • Steaming or boiling in soup helps retain nutrients.

   • Avoid deep-frying at high heat (above 180°C).

   • If grilling, wrap in foil to reduce the formation of carcinogens.

3. Remove Toxic Parts:

   • Discard the head, guts, and skin if unsure of safety.

   • Especially clean the black membrane inside the belly — a common toxin buildup site.

4. Pair Wisely:

   • Fish goes well with tofu or radish to aid digestion.

   • Avoid combining with persimmons or hawthorn — it may upset your stomach.

---

Who Should Be Extra Cautious?

• People with gout: Avoid fish during flare-ups.

• Allergy-prone individuals: Try a small portion first when trying unfamiliar fish.

• Those on antibiotics: Consult your doctor before eating fish.

---

How to Spot Fresh Fish — Look for These 3 Signs:

• Eyes: Clear, slightly bulging — not cloudy.

• Gills: Bright red, with no strange odor.

• Flesh: Firm and elastic to the touch.

Be cautious of fish that looks unnaturally shiny or has overly bright scales — it may have been chemically treated. Remember, the freshest fish isn't always the prettiest-looking.

---

Final Tip:
Fish is undoubtedly a nutritious food, but not all types are safe to eat indiscriminately. Don’t let low prices or convenience blind you to hidden health risks. Make informed choices — your body will thank you.