Mercury is a dangerous chemical that is finding its way into our oceans and our seafood.

Mercury released to the environment from industrial sources is converted to methylmercury, which builds up in wildlife through a process called bioaccumulation. Animals high on the food chain carry the most mercury, and many of the fish we eat are close to the top of the marine food chain.

Mercury is primarily a neurotoxin, which means, once in our body, it attacks the central nervous system. It can cause such symptoms in adults as impaired coordination, tremors, irritability, memory loss, depression, and blurred vision. In children, the effects of mercury are often far more detrimental.

Governments in the U.S. and Europe have warned women and children against eating particular fish species including tuna, swordfish, shark, tilefish, king mackerel, marlin, and pike.

 Yet few people are aware of the problem, and warnings are not clearly posted where seafood is sold.