Healthier Yellowfin Tuna for Sushi

New research on mercury levels in certain species of fish, namely tuna, provides insight for consumption of healthier sushi grade yellowfin tuna. Analysis of mercury content conducted by Rutgers University combined with DNA barcoding tools to measure bioaccumulation developed at the American Museum of Natural History show why mercury contaminants are found in certain species of tuna.

Bigeye tuna and bluefin tuna species may contain excessive mercury that poses health risks according to the early published report in Biology Letters. Excessive consumption of mercury contaminated fish may lead to neurological, sensory motoring, and cardiovascular dysfunction.

The good news is that the research, focused on tuna species, provides results that show sushi grade yellowfin tuna is the healthier choice for consumers. Because yellowfin tuna are leaner and are harvested at a younger age, there is less chance for mercury to accumulate compared to other tuna species. Additionally, yellowfin tuna is mostly available in supermarkets, which impacts a broader consumer base.