Most seafood is actually very low in mercury, only a few species that are high in the food chain (e.g. shark) are high in mercury due to bio-magnification. Mor

Most seafood is actually very low in mercury, only a few species that are high in the food chain (e.g. shark) are high in mercury due to bio-magnification. Moreover, it has been observed that traditional fishing cultures that have a high mercury intake have zero symptoms of mercury toxicity. The leading hypothesis of this is that the high selenium content in these same fish is protective against mercury exposure[1]. Consider also the observation that cultures with high fish intake have good health outcomes, and that omega-3 supplementation fails to recover those benefits. This makes me feel that eating a lot of fish is likely much healthier than avoiding it, and avoiding it is probably leading to nutrition deficiency, including possibly selenium, which is a much bigger risk than the potential for mercury toxicity. [1] https://www.sciencedirect.com/science/article/abs/pii/S0161813X20301546 https://www.sciencedirect.com/science/article/abs/pii/S01618...