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Physicians for Social Responsibility (PSR) uses the GREEN category in its fish consumption advisory to designate those fish that can be eaten twice per week. These include popular salt water fish such as all shellfish except lobster, halibut, squid, chunk light canned tuna, cod, pollock, fresh wild Alaskan salmon and any canned salmon.
Most shellfish are listed in this category, but they are rarely tested, and if they are found near urban areas they might be contaminated with E.Coli or other water-borne bacteria.
One of the most popular market varieties is salmon. They are now raised in many places around the world and thus are one of the most difficult to categorize in terms of health risk. They are a fatty fish and can accumulate PCBs and Chlordane. Some varieties of farm-raised salmon have been found to contain high levels of PCBs. Some wild varieties have been found to have high levels of mercury. Canned salmon is usually made from smaller, younger fish and has been found to be pretty safe.
In "Recipes for Catch and Release" we did not add any local fish to this category because the Pennsylvania and New York 2006 Fish Consumption Advisories do not have a parallel category with less limited restrictions on consumption.
For more information on the safety of the fish in your area, see the following sites: US Environmental Protection Agency, Physicians for Social Responsibility, Pennsylvania Department of Environmental Protection, New York State Department of Health