The FDA specifically includes tilapia among its lower-mercury Best Choices.
The more useful questions are:
Where did the fish come
from?
Was it properly handled and stored?
Was it cooked thoroughly?
Is the fish part of a varied diet?
And if you’re buying farmed fish, choosing products from reputable suppliers and regulated sources can help reduce concerns about production and food safety.
There is also an important lesson behind the viral claims about tilapia.
A photograph of a fish, a dramatic social-media caption or a statement that “farm-raised fish are dangerous” does not provide enough information to establish that a particular fish is unsafe.
Food safety depends on the species,
production environment, contamination levels, handling, storage and preparation.
The bottom line
Tilapia is not inherently poisonous or dangerous.
It is a relatively low-mercury fish and is classified by the FDA as a Best Choice for mercury exposure.
However, like other farmed seafood, its safety depends on proper aquaculture practices, regulatory controls and responsible handling. The FDA specifically monitors issues such as animal-drug residues in aquaculture products.
