Increasing Mercury Levels in Tuna

The cause of increased mercury levels in fish have stumped a multitude of scientists for many years and whether that is caused by man-made sources is at great debate. The primary fish in concern is the Pacific yellowfin tuna (ahi tuna) which is increasing in mercury levels at a rate of 3.8% per year (source), approaching a level that is considered unsafe for human consumption by the EPA.

Overwhelming scientific evidence points to anthropogenic sources of mercury polluting open ocean waters as well as methylmercury being produced in the water column and then accumulating in fish. While fish are an important source for billions of people around the world, the solution is not to eat less fish but to consume the ones which contain lower levels of mercury. Advice on what to consume can be found here.