An undercover investigation of grocery store fish counters led by GotMercury.org detected hazardous levels of mercury in fresh and frozen fish from 13 San Francisco Bay Area supermarkets. Twenty four samples of swordfish, Ahi tuna, halibut and albacore tuna were analyzed for mercury levels.
All fish samples contained mercury and 41 percent were above the U.S. Government’s mercury action level of 1 part per million (ppm). Nine swordfish samples exceeded the mercury action level of 1 ppm. Ahi tuna came in second for mercury toxicity among the fish species. Eating fish is the number one source of mercury exposure in the United States, according to the U.S. Environmental Protection Agency.
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