Nancy,
I read the thread on safe seafood but I don't have an answer. There are so many conflicting studies out there, it is almost impossible to dicpher the information. I try to apply the practice of "everything in moderation" to seafood as well. I eat salmon only about twice a month, sometimes three. Canned tuna for sandwiches one a week or one every two weeks. I have shrimp about once a month, mahi mahi or tilapia once a month or so. I rarely eat beef. Chicken and fish are my main protein sources. I've never found the vegetarian life very appealing (just my personal preference).
I buy wild salmon only for my meals at home. I have bought and consumed farmed in the past but after reading that farmed salmon has more contaminants than wild, I switched to wild only. DH and I frequent Longhorn Steakhouse the most and their bourbon salmon is out of this world and it is wild pacific salmon.
I enjoy seafood and I do what I can to migitate the risks. I believe I consume what is considered the "safest" seafood. I don't eat swordfish, mackeral, shark, tilefish, etc. which are suppose to have the highest risk.
