Figure 1.
Mercury levels in commercial seafood.
Data compiled from US FDA, 1990–2010 (http://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm. Accessed 2014 July 14). Dark bars are means, grey are median values. Error bars show the range of measurements. 1Gulf of Mexico; 2South Atlantic; 3Atlantic. Data from canned and fresh albacore were similar and combined.
Figure 2.
Mercury concentrations among samples of retailed acquired Patagonian toothfish (Dissostichus eleginoides) or Chilean sea bass (CSB) in this study.
Error bars are standard deviations.
Table 1.
Total mercury (THg) concentration of fish sold as Chilean sea bass (CSB) with and without MSC labels, indicating their origin from the certified South Georgia (SG) fishery based on genetic analyses.
Figure 3.
Mercury concentrations among mitochondrial DNA haplotypes from MSC-certified retail samples of Patagonian toothfish (Dissostichus eleginoides) or Chilean sea bass.
Error bars are standard deviations.