Fish Consumption

Is it Safe to Eat Caught Fish?

Eating recreationally caught fish from Indiana waters can be a healthy, tasty part of your diet when you have the proper guidance. Because fish is lean in protein and low in saturated fat, it is a major source of omega-3 fatty acids, vitamin D, selenium, and other vitamins and minerals. Consuming fish maintains heart health, aids in healthy brain function, promotes bone health, and supports fetal development. While fish is a part of a healthy diet, it should be consumed in moderation, as some fish may contain chemicals that could lead to negative health outcomes.

Indiana has developed recommendations for the consumption of recreationally caught fish to help individuals make informed, healthy decisions about eating the fish that they catch. To ensure safe eating for both wild-caught and commercial fish, review the full recommendations on the Indiana fish consumption guidelines page.

Health Considerations

The Indiana fish consumption guidelines are driven by two primary contaminants: mercury and PCBs. Perfluorooctane sulfonate (PFOS), which is a chemical in the per- and polyfluoroalkyl (PFAS) family, and pesticides are also considered when issuing guidelines.

These contaminants persist in the environment at low levels. While these low levels of contaminants do not pose a health risk in humans from direct contact with bodies of water, they can accumulate in fish tissue over time. Similarly, the contaminants can accumulate in human tissue through the consumption of fish, potentially building to levels that pose a health risk.

Who is Most at Risk?

Anyone can be affected by chemicals found in certain fish; however, those most at risk for harmful health effects include individuals who are/could become pregnant or breastfeeding, and children under the age of 15.

What Should I Catch?

Some fish may contain higher levels of chemicals than others. Panfish and younger, smaller fish are generally less contaminated than larger fish of the same species. Indiana’s fish consumption guidelines are rated on a scale of 1 to 5, with 1 being “unrestricted consumption” and 5 being “do not eat.”

Where Should I Fish?

Eating fish from lakes and reservoirs is generally less of a concern than eating fish from rivers and streams. You can protect yourself by following recommendations provided in the fish consumption guidelines and fishing in bodies of water that have been tested for environmental contaminants. If a body of water that you are fishing does not have an advisory, or the advisory does not include information on the fish species you plan to eat, follow the Indiana Statewide Safe Eating Guidelines.

How Do I Prepare My Fish?

Fish should be cooked until they are flaky, opaque, and 145°F. To cut your fish, cut away the fat along the back, the fatty area along the side, and the belly fat.

How Much Fish Should I Eat?

A fish meal serving size is about 6 ounces of cooked wild-caught or commercial fish for a 150-pound person. To adjust meal serving size for a heavier or lighter weight person, add or subtract 1 ounce of fish for every 20 pounds of body weight.

Mix your next catch with cheesy pasta for a delicious new spin on a fish dinner.

Instructions:

1. Cook pasta in heavily salted boiling water according to package instructions.
2. 2 to 3 minutes before pasta is finished, add peas and allow them to cook as well. Drain the pasta and peas, reserving about 1 cup of the cooking water.
3. While pasta cooks, make the sauce. Melt butter in a pan over medium heat. Once melted, add minced garlic and cook for 30 sec to 1 minute. Do not allow the butter or garlic to brown.
4. Add the heavy cream, stirring slowly with a wooden spoon.
5. Once cream begins to simmer around the edge of the pan, start adding the shredded cheese ¼ cup at a time. Stir constantly until sauce is smooth. Add a pinch of freshly grated nutmeg and remove from heat.
6. Season bass filets with salt and black pepper, then lightly dust with flour. Lay filets in a pan set to high heat with a tbsp or two of olive oil. Pan sear for 2-3 minutes per side.
7. Add pasta and peas to the cream sauce and toss to combine. If the sauce is too thick, add a bit of the pasta water.
8. Top pasta with pan-seared fish, chopped fresh parsley, and a squeeze of lemon juice. Serve and enjoy.