Researchers sound new warning over mercury levels in fish
Research by scientists at Portugal’s University of Coimbra (UC) provides new guidance how often to eat what kind of fish. Fish like hake (very commonly purchased here, known as ‘pescada’) has the highest level of mercury among fish tested, and shouldn’t really be consumed more than once a week. Its high concentrations of methylmercury have the potential to ‘bioaccumulate in biological tissues, and with high neurotoxicity’. Hake tends to be widely consumed in Portugal because it is relatively cheap. Thus the message is ‘don’t eat it too often’. Cod, ‘carapau’ (horse mackerel), sardines and octopus however have comparatively low levels of mercury and can be consumed more freely.
