Previously seafood lovers have been warned about plenty of times to stay cautious of high mercury concentrations in fish but according to a latest study there is much more to worry about. Findings of the new study are published this week in the journal Environmental Toxicology and Chemistry by three ocean researchers. They say that mercury levels in yellowfin tuna are on the rise at the rate of 3.8 percent annually. The figures are higher than the previously documented stats. The scientists say that this rising trend is likely to continue and will quite possibly accelerate.
Yellowfin tuna is not only the most popular commercial fish but is also referred to as ahi. It is served as raw or seared with lime juice and soy sauce. The conclusions of the study have dire implications for a range of ocean species according to scientists.