September 25, 2017

Mercury in Fish and Seafood/魚介類に含まれる水銀

下記は、農林水産省発行の「妊婦への魚介類の摂食と水銀に関する注意事項」
の暫定訳"tentative translation..."の説明と補足です。和文は省略します。
 
The following is an excerpt from "tentative translation from Japanese original" of "Advice for Pregnant Women on Fish Consumption and Mercury", released on November 2, 2005 from the Ministry of Health, Labour and Welfare of Japan.
For the full text go to:
http://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku-anzen/suigin/dl/051102-1en.pdf
(The above link does not work. You need to copy the URL and paste it in the URL input field on your browser to view the full text.)

Note that this "tentative translation" is not an exact equivalent of the original: 

NOTE: This "Advice" is for pregrant women only.
The photos are not part of this Advice. I inserted these photos, which are not mine but selected by me from Google image search results. The texts in red are added by me.

***
Recommended amount (muscle): Up to about 80 grams (average 1 meal) per 2 months (10 grams/week)
Kind of fish and shellfish:
Bottlenose dolphin
(No appropriate photos found)
(Even in Japan, dolphin meats are hard to come by unless you go to specific areas where dolphin meat consumption is popular.)

Recommended amount (muscle): Up to about 80 grams (1 meal) per 2 weeks (40 grams/week)
Short-finned pilot whale
(No appropriate photos found)

Recommended amount (muscle): Up to 80 grams (1 meal) per week*1 (80 grams/week)
Kind of fish and shellfish: Alfonsino (kinmedai in Japanese)



Swordfish (mekajiki in Japanese)




Bluefin tuna (kuro maguro or hon maguro in Japanese)


Bigeye tuna (mebachi maguro in Japanese)


Finely-striate buccinum (ecchuu bai gai in Japanese)
Baird’ beaked whale (tsuchi kujira in Japanese)




 (The right sashimi is minke whale meat.)
Tsuchi kujira is a specialty of Wada city, Chiba prefecture.

Sperm whale
(No appropriate photos found)
I don't think sperm whale meat is available in Japan.

Recommended amount (muscle): Up to 160 grams (average 2 meals) per week*1
(160 grams/week)
Kind of fish and shellfish: Yellowback seabream (kidai in Japanese)





Marlin (makajiki in Japanese)



Hilgendorf saucord (scorpion fish, yume kasago, also known as nodoguro)




Southern bluefin tuna (minami maguro in Japanese)



Blue shark (yoshikiri zame in Japanese)



Dall's porpoise
(No appropriate photos found)
(Even in Japan, dolphin meats are hard to come by unless you go to specific areas where dolphin meat consumption is popular.)
 
Edited to add:
In the June 1 2010 revision of the Japanese original, kuromutsu (Scombrops gilberti) is added to the following category of the list:
Recommended amount (muscle): Up to 160 grams (average 2 meals) per week*1
(160 grams/week)
 
Kurumutsu photos:
 
 

5 comments:

9895039531 seeandoh said...

We get Tuna and Sword fish here. Both are very tasty. Tuna is prepared just like Beef with all the spices, onion and tomato. The cooked Tuna is shredded into small bits or crushed like minced meat. We export live Mud Crabs (Scylla Serrata) to Hong Kong, Japan and other Far East markets. They are very very delicious. Have you tried it ?

Hiroyuki said...

seeandoh: I don't think I tried mud crabs. In fact, I have never heard of them...

9895039531 seeandoh said...

There are big Sea Crabs and also Fresh water Crabs. Mud Crabs also live in fresh water lakes and like the muddy shores and hence the name. Their meat is the most delicious of all Crabs as per the culinary experts of the Far East countries.

Anonymous said...

I'm sorry for being out of topic here,
FYI, mud crabs also called stone crabs (judging from its stone-hard shells, but acually both are different species)

http://www.youtube.com/watch?v=2QqnirlACdU&t=14m51s

Hiroyuki said...

seeandoh and Anonymous: Thank you both for your comments.

Thank again, Anonymous, for the link. Wow, the flesh looks so tasty!