Mercury & Tuna

NY Times Report;http://www.nytimes.com/2008/01/23/di...f56&ei=5087%0A
Doug

Little chance of me hitchhiking to Manhatten and eating raw fish. :p

Mercury levels vary widely in fish, but there are not many places you can go that there isn't SOME mercury in it. There are waters all over the US where you can find signs warning of high mercury levels, and guidelines for fish consumption. The headwaters of the river I used to fish in CA had places you could pan mercury out of the river, just like gold (except runnier).

http://www.cfsan.fda.gov/~dms/admehg3.html

That's a shame, man I love sushi...more mackerel then tuna but I'll bet it's all got some mercury in it if the tuna does.

I think that Tuna is a member of the Mackerel family. Years ago it was called "Horse Mackerel" but it was hard to sell. Then some genius named it Tuna and Charlie became a famous TV cartoon! Our local VFW used to have Mackerel Breakfasts once a month. It was the good old Salted Mackerel which you had to soak 3 times over 2 days to make it edible. It was great with eggs and home fries. If you didn't like it you could also get S.O.S. It was worth the mercurial risk!
Cordially,
Bob

60 years ago (in Michigan) we were told that fish (yellow perch) in Saginaw Bay, (Lake Huron actually), that we caught thru the ice in the winter had too much mercury in them to be safe to eat. But that you could get around it by stabbing the fresh caught perch "tail first" in the snow along side the ice hole. The mercury would drop to the tail (duh!) and then just take a 'Weed-Whacker' along with you and with one good swing, whack the fish off of the tails. Leave the tails as they can be used as bait the next time you go out.

That is how steelhead got their name. When you caught one, you stuck it headfirst into the sand, and all the iron in it sank to the bottom...

JC I don't think it really works that way.