The Safina Center

Close up - Bluefin Tuna.Close up - Bluefin Tuna.Photo taken by: Carl Safina

Mercury in Seafood Overview

The Safina Center has been working with the Gelfond Fund for Mercury Research and Outreach at Stony Brook University to bring consumers the most up-to-date and easy-to-understand information about mercury in seafood. The links below lead to articles, brochures, videos and reports that help untangle this issue:


The Safina Center’s seafood ratings flags species with high mercury levels: SEAFOOD RATINGS 

Did you know? Like people who eat too much mercury-contaminated fish, fish-eating wildlife—birds such as ibises, herons, and egrets, and aquatic mammals including whales and dolphins—can suffer neurological and developmental effects.


Related Videos:

Medical Masquerade, Stony Brook University

This unique one hour video presentation about the clinical presentation of methylmercury poisoning includes three parts: the perspective of someone who experienced it himself; clinical information from an expert in methylmercury poisoning; and perspectives from a scientist who studies mercury in the marine environment.

Mercury: From Source to Seafood, Dartmouth Research

A ten minute web-based film explaining how mercury gets into the seafood we eat, why it is important to eat low-mercury fish for good health, and the need to keep mercury out of the environment.