Job Discussion Forums

[MrCAPiTUL]

Here is something I pulled from an article earlier today. It doesn't really answer your question about who gets what, but it is about the mercury in Tuna and how safe it is to eat.

Analysis of the samples found:

Average mercury content of U.S. tuna was generally lower than imported tuna.
Tuna from Asia had the lowest average levels of mercury.
Tuna from Latin America had the highest mercury levels, with some exceeding the government limit of 1.0 parts per million.
The lab found higher levels of mercury even in light tuna, which the Food and Drug Administration considers to be low in mercury.

FDA says it�s safe to eat two meals a week � a total of 12 ounces -- of fish and shellfish that are lower in mercury, such as canned light tuna, shrimp, salmon, pollock and catfish.

[Cshannon]

I believe it doesn't have much to do with the location of where it is caught (as tuna exists all over the world and is migratory) unless the tuna is farmed. Otherwise mercury levels usually depend on the size of the given tuna species. Larger bluefins live longer are grow much bigger, thus accumulate more mercury over the years (same goes for other big marine animals like whales btw). Smaller fish usually have less mercury then. Most canned tuna is made from albacore or skipjack, and is not a big deal to eat. If you eat bluefin steaks like everyday, it might conceivably become a problem, but even then I doubt it'd kill you.

[alexrocks]

I have recently become allergic to salmon and tuna, my two favorite fish on sushi. It sucks.

[womblingfree]

[Cshannon]

[alexrocks]

My allergy causes my throat to swell slightly, I think around my tonsils. It's painful to eat anything then.