If you are a sushi-eater, you may have read the articles posted in the New York Times and online in the past week about unsafe levels of mercury in sushi-grade tuna. Most of the people that I know who eat sushi-style fish eat tuna. Many have discounted the concerns about high mercury levels in tuna, figuring that good sushi restaurants would make sure that their fish was not only fresh, but safe. The last week's news has suggested that this assumption might not be true.
According to the report in the New York Times, several excellent sushi restaurants and stores in New York allowed their tuna to be tested by the laboratory selected by The Times. The proprietors and chefs sounded as surprised as the readers and customers that their fish might not be considered safe and healthy.
According to the January 23rd article in the Times, "Recent laboratory tests found so much mercury in tuna sushi from 20 Manhattan stores and restaurants that at most of them, a regular diet of six pieces a week would exceed the levels considered acceptable by the Environmental Protection Agency."
The results of the testing pointed the most accusatory finger at bluefin tuna, showing the highest mercury content. "“Mercury levels in bluefin are likely to be very high regardless of location,” said Tim Fitzgerald, a marine scientist for Environmental Defense, an advocacy group that works to protect the environment and improve human health.", reported in the Times article.
Other species of sushi-grade tuna, such as yellowfin and albacore, are typically much lower in mercury content. I advise that you request these two species of tuna whenever you order fresh tuna, especially if you are a weekly sushi-eater.
For more specific information about the exact levels determined in the lab tests, go to the online article from The New York Times January 23, 2008 edition.
Yours in a Good Mood,
Dr. Susan Kleiner