Mercury toxicity
Nearly all fish contain trace amounts of methyl mercury, some more than
others. In areas where there is industrial mercury pollution, mercury
levels in the fish can be quite elevated. In general, however, methyl
mercury levels for most fish are very low. However, certain species of
very large tuna, typically sold as fresh steaks or sushi, can contain
methyl mercury levels in excess of the Food and Drug Administration,
(FDA) 1 part per million (ppm) limit. Canned tuna, composed of
smaller species of tuna such as skipjack and albacore, has much lower
levels of methyl mercury, averaging only about 0.17 ppm. Click here for
more information.

Experts theorize that albacore, because it is a short-lived species,
would tend to have less mercury than bigger, longer-lived tuna such as
Blue-fin or Big-eye Tuna. And, by the same theory, the younger and
smaller the albacore, the better. For the tuna fan, perhaps the best
approach is to buy quality, not quantity, a strategy that the current
canned tuna wave encourages . San Francisco Chronicle, Wednesday,
August 21, 2002


Dave Salmon and Albacore Results
We sent can samples of both our Gourmet Albacore Fillets and Wild King
Chinook Salmon to The National Food Laboratory, Inc. in August, 2002.
The salmon samples came back with results of less than one half of one
tenth part per million (ppm). The Albacore samples returned results
were of less than one third of one part per million (very trace
amounts). This translates into negligible amounts Nearly
non-detectable. These results are so far below the FDA, 1 part per
million limit, that it would take many cans consumed at one time to
amount to this limit.

http://davedraper.com/mercury-in-tuna.html

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Diva
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The Best Man for the Job is a Woman