Thanks for the tip. Course I could cujole Dave to do his own research. I can't even read and write. Wait- how am I writing this? oh yeah (winks at Dave)

I've read that wild-caught Pacific Salmon are some of the cleanest, safest fish to eat. I'm not quite sure why, because you're right, fish and tuna are quite high up in the fishy food chain. But here are some articles on which fish are safe, and which aren't:

www.checnet.org/healthehou...-detail.asp
www.gristmagazine.com/possess...2404.asp
www.thegreenguide.com/doc.mhtml

From the gristmagazine.com article:

Fish to Eat

Moderate mercury: Alaskan halibut, black cod, blue (Gulf Coast) crab, cod, dungeness crab, Eastern oysters, mahimahi, blue mussels, pollack, tuna (canned light). (Children and pregnant or nursing women are advised to eat no more than one from this list, once a month.)

Low mercury: Anchovies, Arctic char, crawfish, Pacific flounder, herring, king crab, sanddabs, scallops, Pacific sole; tilapia, wild Alaska and Pacific salmon; farmed catfish, clams, striped bass, and sturgeon. (Children and pregnant or nursing women can safely eat two to three times a week.)

Take note, though, that low-mercury but overfished or destructively harvested species -- such as Atlantic cod, Atlantic flounder, Atlantic sole, Chilean sea bass, monkfish, orange roughy, shrimp, and snapper -- should be avoided for the environment's sake.

Low POPs: Wild Alaska and California salmon (fresh or canned).

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From greenguide.com:

Fish lowest in mercury include: Wild salmon, sardines, squid, Arctic char, Atlantic Summer Flounder (Flukes), Pacific flounder, sanddabs, and scallops (these last three should be eaten once per month due to habitat damage or to allow their population to recover).