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UH: Mercury Levels Higher Than Expected in Sustainably Harvested Chilean Sea Bass

A new University of Hawaii study looks at how mislabeling can be hazardous to consumers.

·By Nathan Eagle

Even savvy consumers may be eating more mercury than they realize thanks to retail outlets in America mislabeling Chilean sea bass.

University of Hawaii scientists have found that Chilean sea bass certified by the Marine Stewardship Council are generally a healthier option than uncertified fish, but not always because of fishery-stock substitutions.

“Accurate labeling of seafood is essential to allow consumers to choose sustainable fisheries,” said UH Manoa biologist Peter Marko, lead author of the new study published in the scientific journal PLOS One, in a news release Monday. 

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