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Skeen

Lady readers of the Cod (those readers of childbearing age and inclination) will also want to pay attention to mercury levels in fish. The good people at Salon explain it all for you:

http://archive.salon.com/news/feature/2005/04/18/mercury

Skeen

There are a couple more fish lists, but the spam blocker won't let me post the links.

The FDA lists mercury levels for your basic commercial fish types. (No more bluefish for Skeen! Quel horreur!)

And those who eat locally-caught fish will want to look up their state here:

http://epa.gov/waterscience/fish/states.htm

(No more walleye, Wisconsin girls!)

JL

Questions of food safety or environmental propriety aside, the Cameron smoker does a nice job with swordfish as well. Alder for that as well, naturally.

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