Tuna are some of the most popular fishes on Earth. Globally, more than 4.3 million tonnes of tuna are caught every year, valued at more than $5.5 billion dollars. Yellowfin tuna, the species most commonly labeled as ahi in sushi restaurants nationwide, is the preferred tuna in developed nations like the US and the UK, but the world’s favorite sashimi may soon be stricken from the menu, as scientists have found that mercury levels in tuna are rising at a rate of 3.8% or more annually. More importantly, the rapid rise suggests a growing global problem that may lead to unsafe mercury levels in many fishes, even ones that are now considered completely safe. Continue reading “Save the sashimi: rising mercury levels in Hawaiian ahi indicate a global problem”
