UH Study: High levels of mercury found in fish substitutions

Department of Biology UH Mānoa faculty member, Peter B. Marko, is the lead author of a study just published in the scientific journal PLOS One showing that fish purchased at retail seafood counters can expose consumers to unexpectedly high levels of mercury due to mislabeling of where the fish were caught. "Because mercury accumulation varies within a species' geographic range, according to a variety of environmental factors, the location where the fish is harvested matters a great deal," Marko said. For the full story, go to:  


Last Modified: 
08/28/2014 at 9:10am