Last week I watched a documentary focused on the worldwide practice of flash-freezing fish performed by commercial fishermen. Even with the recent article on this blog about mercury levels in South Carolina’s seafood still in the back of my mind, I was thinking more about the possibility of tuna’s extinction than the idea that there may be mercury in all of them.

The subject of mercury levels in seafood came up again this morning while watching an episode on the Today Show. The guest was a doctor specializing in food & health. She mentioned that predator-type fish (shark, tuna, swordfish, etc.) are the ones that contain the highest levels of mercury. She also said that eating seafood in moderation is key. The inspiration for their story was published by the NYT two days ago: High Mercury Levels Are Found in Tuna Sushi, one that immediately caught flak from the National Fisheries Institute.

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• Love Seafood? How About A Little Mercury With That?
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This post is found in: Seafood, mercury