Food Safety & Advisories

Food Safety & Advisories

This page draws on CDPHE [S1], the FDA [S3] and USDA FSIS [S4].

Mercury and PFOS in Fish

Cooking and cleaning fish do not remove mercury or PFOS. [S1]

The mercury builds up in their tissues over their lifespan. [S1] As a result, nearly all fish have at least small amounts of mercury in them. [S1]

How Much Fish to Eat

CDPHE notes the FDA recommends eating two or three servings of fish per week. [S1]

CDPHE says: "A fish serving is 8 ounces, or about the size of the palm of your hand." [S2]

For pregnancy and breastfeeding, the FDA says: "1 serving is 4 ounces." [S3]

For fish caught by family and friends: if there is no advisory, eat only one serving and no other fish that week. [S3]

Safe Cooking and Storage

• Fish & Shellfish: 145 degrees F (62.8 degrees C) [S4]

Refrigerate food promptly. [S4]

If you see algae blooms

Clean fish well with clean water and properly discard guts. [S5]

Sources

• [S1] https://cdphe.colorado.gov/water-quality/clean-water/rivers-lakes-and-streams/fish-consumption-advisories-in-colorado
• [S2] https://cdphe.colorado.gov/water-quality/clean-water/rivers-lakes-and-streams/fish-consumption/fish-consumption-statewide
• [S3] https://www.fda.gov/food/consumers/advice-about-eating-fish
• [S4] https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
• [S5] https://cdphe.colorado.gov/toxic-algae