Levels of total mercury in predatory fish sold in Canada in 2005

• Published in: Food Additives & Contaminants: Part A
• Main Authors: Dabeka, R.W., McKenzie, A.D., Forsyth, D.S.
• Format: Text
• Language: English
• Published: Taylor & Francis 2011
• Subjects: Research Article; Arctic; Canada
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3118496; http://www.ncbi.nlm.nih.gov/pubmed/21623497; https://doi.org/10.1080/19440049.2011.571714

Total mercury was analysed in 188 samples of predatory fish purchased at the retail level in Canada in 2005. The average concentrations (ng g−1, range) were: sea bass 329 (38–1367), red snapper 148 (36–431), orange roughy 543 (279–974), fresh water trout 55 (20–430), grouper 360 (8–1060), black cod 284 (71–651), Arctic char 37 (28–54), king fish 440 (42–923), tilefish 601 (79–1164) and marlin 854 (125–2346). The Canadian standard for maximum total mercury allowed in the edible portions of fish sold at the retail level is 1000 ng g−1 for shark, swordfish, marlin, orange roughy, escolar and both fresh and frozen tuna. The standard is 500 ng g−1 for all other types of fish. In this study, despite the small number of samples of each species, the 1000 ng g–1 maximum was exceeded in five samples of marlin (28%). The 500 ng g−1 maximum was exceeded by six samples of sea bass (20%), four of tilefish (50%), five of grouper (24%), six of king fish (40%) and one of black cod (13%)