The New York Times recently did a study of the mercury content of sushi that was sold at 20 random New York City restaurants and found that most of the bluefin tuna that was being sold had mercury levels so high that a regular diet of six pieces a week would be beyond the levels acceptable by the Environmental Protection Agency. Similar results are found other places as well.
Sushi is often eaten because it is low in fat and high in protein but the mercury in it accumulates in the human body. Even small amounts can cause brain development problems, especially in children and pregnant women.
