Fish are an important part of a healthy diet and provide protein and nutrients like omega-3 fatty acids. However, some fish can have elevated levels of contaminants that can be harmful if eaten in large quantities over a lifetime. ADEQ monitors fish across Arizona to help people make informed decisions about eating fish caught in local lakes, rivers and streams.

ADEQ works closely with the Arizona Game and Fish Department (AZGFD) to collect fish from popular waterbodies across the state for testing. ADEQ and AZGFD issue fish consumption advisories, using a color-coded system to provide easy-to-understand guidance for eating fish caught in Arizona waters.

• Green Light: Fish may be consumed per standard dietary guidelines¹ 
• Orange Light: Fish may be consumed within recommended limits
• Red Light: Do not consume fish

When testing results show elevated levels of mercury or Perfluorooctane Sulfonate (PFOS), ADEQ and AZGFD issue fish consumption advisories. See the latest Green Light Fisheries and Fish Consumption Advisories: 

• View eMap >

Reduce Your Risk of Consuming Contaminants

In addition to following the advice in Fish Consumption Advisories, you can reduce your exposure to contaminants in fish by following these steps:

• Choose to consume fish with lower bioaccumulation factors, such as trout | View Bioaccumulation Fact Sheet >
• Eat younger fish, which are smaller and typically have lower levels of contaminants since they haven’t lived in the water as long as larger, older fish. 
• Remove organs and trim away the skin where contaminants often concentrate.
• Eat fish from different locations.
• Practice catch-and-release.

Mercury in Fish

The most common contaminant in fish tissue in the United States and Arizona is mercury, a toxic, persistent and bio-accumulative pollutant. Mercury is both a public health and environmental concern because it directly affects the nervous system, harming people and wildlife exposed to certain levels | View Fact Sheet >

PFAS in Fish

PFAS are a group of man-made chemicals used since the 1940s to make many products, including fire-fighting foam and stain-resistant, water-resistant, and nonstick items. Much like mercury, PFAS can accumulate in fish tissue over time, contributing to public health and environmental concern. Scientific research indicates that exposure to certain PFAS is linked to increased cancer risks, reproductive problems, and developmental delays in children. These chemicals can also weaken the immune system, disrupt hormones, and raise cholesterol levels. While these risks are documented, studies are ongoing to fully understand the long-term impacts | View PFAS FAQs >

PFOS is one of the most well-studied PFAS compounds and has established public health guidance for how it accumulates in fish tissue. ADEQ worked with the Arizona Department of Health Services (ADHS) to review the scientific thresholds and ensure the guidance reflects current public health recommendations. People who regularly eat fish with elevated PFOS levels may face increased health risks because PFOS can build up in fish tissue over time.

Advisory limits for PFOS are backed by science derived from the Best Practice for Perfluorooctane Sulfonate (PFOS) Guidelines developed by the Great Lakes Consortium for Fish Consumption Advisories (the Consortium). 

¹EPA-FDA Advice about Eating Fish and Shellfish | View >

Unfamiliar with some of the acronyms or technical terms used on this page?

Visit our glossary | View Glossary >