The list at the bottom of this message is from consumer reports listing concentrations of Omega-3 and mecury risk associated with different fish/fish products. I am confused by the difference between: TUNA, WATER-CANNED, WHITE * that is listed as "may be high in mecury" and TUNA, WATER-CANNED, LIGHT which is not listed as a signigicant risk. How do I know which canned tuna to avoid? I currently have Solid White Albacore tuna in Spring Water by Chicken of the Sea. Am I at risk? 3-oz. serving (steamed or baked, except where noted) Omega-3 content (EPA & DHA, in g) SALMON, ATLANTIC 1.8 g HERRING, ATLANTIC 1.7 SALMON, PINK, CANNED 1.4 WHITEFISH 1.4 TUNA, BLUEFIN * 1.3 MACKEREL, ATLANTIC 1.0 TROUT, RAINBOW 1.0 BLUEFISH 0.8 SARDINES, OIL-CANNED 0.8 MUSSELS, BLUE 0.7 SWORDFISH ** 0.7 TUNA, WATER-CANNED, WHITE * 0.7 BASS, FRESHWATER * 0.6 SHARK (fried) ** 0.6 POLLOCK, ATLANTIC 0.5 CRAB, ALASKAN KING 0.4 HALIBUT * 0.4 SOLE/FLOUNDER 0.4 MACKEREL, KING ** 0.3 OYSTERS (raw) 0.3 PERCH, OCEAN 0.3 SHRIMP 0.3 CATFISH, FARMED 0.2 CLAMS 0.2 COD, PACIFIC 0.2 TUNA, WATER-CANNED, LIGHT 0.2 TUNA, OIL-CANNED, LIGHT 0.1 The recommended intake of EPA plus DHA omega-3s for most adults is at least 2 grams per week. * May be high in mercury; see text for precautions. ** Contains the most mercury. Sources: For omega-3s, USDA; for mercury, FDA, Environmental Protection Agency, and Consumer Reports tests.