Tuna sushi from your local supermarket might have lower mercury levels and so be safer to eat than sushi from a high-end restaurant, a new study using fish DNA suggests. The results show that some species of tuna, particularly those that restaurants value for their firmer flesh and appealing look — such as bluefin akami and all bigeye tuna — have higher mercury levels than other species typically found in grocery stores.

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Mercury in Tuna Sushi Higher at Restaurants than Groceries

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