What fish is lowest in mercury and has the most similar texture (don't care about taste) to Tuna?
Canned tuna has the best texture on the planet, but the mercury content is obviously too high.
I haven’t had any other fish, so the charts of mercury content don’t help me. They might be low in mercury, but I don’t know what texture they have.
Are there any low mercury fish with that firm, meaty, chickeny texture of tuna?
How are sardines texturally?
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