The mercury level in your ahi tuna is getting higher

Researchers have found that mercury levels in Pacific yellowfin tuna, often marketed as ahi tuna, is increasing at 3.8% per year.

The results were reported earlier this month in the journal Environmental Toxicology and Chemistry. These levels of mercury – a neurotoxin – are now approaching what the EPA considers unsafe for human consumption.

LINK (via: The Conversation)