Mercury is higher in some tuna species, according to DNA barcoding; New research provides insight into healthier consumption of sushi

The level of mercury in your sushi can depend on the species that you are consuming. New DNA barcoding research shows that mercury levels are higher in bigeye and bluefin tunas, especially for the leaner, redder akami. Yellowfin tuna does not seem to sequester as much mercury, nor does the fattier toro slices found in sushi.

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