Mercury in seafood is nothing new. But when the NY Times tested sushi-grade tuna, there was so much mercury in some pieces that the EPA could yank it from the market. The doctor quoted in the article recommended no more than one meal every three weeks – not too different than eating fish caught in New York Harbor. Deep Sea News has more detail, and blogfish has the tuna industry response.
Poor tuna. Between overfishing, mercury, and habitat destruction, can things get worse? Oh, yes – Kate Wing reports that Atlantic bluefin tuna can’t even make it in a Mamet play.