s more prevalent in fish that are higher in
omega 3 acids. Certainly salmon has less
mercury than tuna, but a lot more
omega 3 (at least wild salmon, that is). And it also depends on where the fish is caught as to how high the mercury levels will be. I think, as I've often said, that what we know about food and medicine is pretty much nothing -- lots of information, very little fact. This is a misconception about the word "science.