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, videos and reports that help untangle this issue:
- Choosing Wisely: Recognizing and Preventing Overexposure to Mercury in Fish – Video for Health Care Professionals
- Eat Seafood, Not Too Much, Mostly Low in Mercury
- Mercury in Seafood: A Little Clarity
- Eating Seafood: Health Boon or Health Threat?
- Groups Sue FDA for Flawed Seafood Health Information
- Deeper-Living Fish Have More Mercury
- Mercury Contamination of Lobsters in a Maine River Leads to Fishing Closure
- Blue Ocean’s Mercury Report Intro by Carl Safina
- Mercury Report Summary by Carl Safina
- The Safina Center’s (formerly Blue Ocean Institute) Mercury Report (Full): Mercury: Sources in the Environment, Health Effects, and Politics
- Tuna Surprise: Mercury in School Lunches - Mercury Policy Project Report
- Mercury in Seafood Report – Environmental Working Group
- Mercury and Fish: The Facts – Mercury Policy Project
- Mercury in Seafood – Environmental Defense Fund
ORGANIZATIONS RESEARCHING MERCURY
- The Gelfond Fund for Mercury Research & Outreach at Stony Brook University
- Harvard Center for Health & the Global Environment
- Harvard School of Public Health
- Dartmouth Toxic Metals Superfund Research Program
- Dr. Philippe Grandjean
- Dr. Elsie Sunderland
- Dr. Mike Gochfeld
- Dartmouth Toxic Metals Research Program
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.
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.