The longer a fish lives the more mercury they have. They eat smaller fish which have a small amount of mercury and it builds up over the years. Pink salmon only live two years so it shouldn’t have much mercury. Pink is the least expensive salmon, and the least flavorful. Halibut, swordfish, and tuna are some of the longer lived fish. In Alaska we would prefer to catch a younger 30# halibut over a 300#er. It is more tender and flavorful.
Back when I was a teen I heard of a lawsuit. This gal sued the swordfish industry claiming that the mercury caused brain damage. A neurologist testified that she did have brain damage, but not having seen her years ago he wasn’t sure that anyone that ate nothing but swordfish for seven straight years wasn’t brain damaged previously.
Prudent consumption of fish is fine. If you like older fish then garlic, or other chelators, included in your diet should diminish any bad effects. When I worked at the range I took garlic capsules daily. I store tuna but that is not my only canned protein. Rice and beans provide a complete protein. Beans and any any grain provide a complete protein. That is why cornbread or tortillas are served with bean dishes.
. Any suggestions?
