Mercury levels differ among some species of tuna than others, U.S. researchers found.
Researchers combined DNA barcoding used at the American Museum of Natural History with analysis of mercury content at Rutgers University and found tuna sushi purchased in supermarkets — yellowfin tuna — might have less mercury than that from restaurants.
Sushi samples were taken from 54 restaurants and 15 supermarkets in New York, New Jersey and Colorado, and all of were identified with DNA barcoding as either bigeye tuna, yellowfin tuna or bluefin tuna species.
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