Ka Leo O Hawaii

Issue date: 2/7/08 Section: News

Media Credit: Kent Nishimura Fresh Shoyru Ahi, Hawaiian Limu, and Spicy Ahi Poke at the Safeway on Pali Highway.

Media Credit: Kent Nishimura Fresh Shoyru Ahi and Hawaiian Limu Poke at the Safeway on Pali Highway.

Hawai‘i consumes three times as much fish as the rest of the U.S., which concerns the Hawai‘i Department of Health after it warned people to watch their fish intake because of mercury content.

The Department of Health website says yellow fin tuna, along with ono and opah, should not be eaten by children or pregnant and nursing mothers more than once every two weeks. Fish with high levels of mercury content can be harmful to a developing brain and nervous system, the website says.

Many studies offer no suggstions on how much fish the average adult can safely consume. "Some studies have shown increased risks of various chronic diseases at high levels of intake," said Donald Hayes, an epidemiologist with the DOH.

Despite the warnings, some still choose to eat fish regularly. May Sambajon, a junior majoring in business at the University of Hawai‘i at Mānoa, said, "It's part of my daily routine, my lifestyle."

She said her friends tell her she needs to cut down on her high fish intake. "It's by far my favorite food. Anything that swims I will eat."

Sarah Adams, a junior art major from Maui, eats ahi on average three times a month. She said she is accustomed to eating it. "If I had knowledge the mercury level was potentially dangerous, it'd be a definite gear change."

Sushi can be found throughout the nation, but it is especially part of Hawai‘i, where quick stops, school cafeterias and fine restaurants sell the Japanese food. Not only is it something that can be grabbed in a hurry, but sushi, sashimi and poke are also a staple in the diets of many islanders.

Mercury is a heavy metal that can be found in rocks, soil and water. Methylmercury, the potentially harmful type of mercury, is formed in water and accumulates in fish as the mercury in the water passes over their gills. Larger fish have higher mercury concentrations from eating smaller fish. In this way, mercury from smaller fish finds its way into humans as the mercury is passed up the food chain.

"Fish is an important part of a balanced diet that is a good source of protein, is low in saturated fat, and some fish are particularly high in omega-3 fatty acids," Hayes said. "These omega-3 fatty acids have been shown to have some protective effects against heart disease and some neurological symptoms."

The DOH website says other fish, such as mahi mahi, canned tuna, and halibut can be safely consumed once a week. Poke and sashimi are often made using ahi tuna; ahi refers to either bigeye or yellow fin tuna species. Yellow fin, also called shibi in Hawai‘i, is more popular of the two amongst sushi restaurants and is easily found in the waters surrounding Hawai‘i.

"Mahi makes great sashimi and is low in Hg [Mercury]. Some feel that there is no alternative to ahi. Personal preference," said Brian Popp, an oceanography professor at University of Hawai‘i at Mānoa.

Hayes said, "We are always interested in protecting the public and are looking into ways to document and better inform the public on this and other issues."

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