Recently, a TV programme discussed the presence of mercury in fish, and I wanted to structure everything.
Mercury is a natural element found in air, water, and soil. How does it appear in fish?
From seawater, where it enters with precipitation as a result of intensive industrial activity, mercury is converted in this case into methylmercury, which then accumulates in fish and shellfish.
So, despite the fact that the entire world's oceans are polluted with mercury, there are still fish that absorb it more and less.
How to figure it out
Extremely high mercury content is characteristic of large-sized, long-lived, predatory fish.
Among them, the first place is occupied by marlin or sailfish, Pacific bluefin tuna (common tuna), swordfish, king mackerel, which reach several hundred kilograms in weight and several metres in length. Scientists do not recommend consuming these types of fish more than once a month. Large fish usually feed on smaller ones, which contain mercury in small amounts.
However, those types of fish and seafood that feed on algae (i.e., are 'herbivorous'), live for a short time and therefore have a small size, accumulate significantly less mercury. These include shrimp, cod, haddock, herring, sardines, flounder.
Take this information into account and stay healthy.