Tempted by tuna, hungering for halibut - but worried about mercury? A recent story in The New York Times has sparked concerns about sushi, but federal health agencies say you can feast on fish safely by following a few simple tips.

The Times reported on Jan. 23 that lab tests found alarmingly high levels of mercury at sushi stores and restaurants in Manhattan. "No one should eat a meal of tuna with mercury levels like those found in the restaurant samples more than about once every three weeks," Dr. Michael Gochfeld, professor of environmental and occupational medicine at the Robert Wood Johnson Medical School, told the paper.

However, the Center for Consumer Freedom, which is supported by the food industry, said the story was riddled with inaccuracies and that the highest level of mercury found in the sushi was "less than one-seventh of the lowest mercury concentration associated with actual health risks in scientific studies."

Amid concerns and confusion about who should eat how much of what types of fish, it's a good time to review recommendations from federal health agencies.

The U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) emphasize that seafood is an important part of a good diet. After all, it's rich in beneficial omega-3 fats, low in saturated fat and packed with protein and other nutrients.