Mercury in fishes of Alaska, with emphasis on subsistence species

In the north, the presence of mercury (Hg) in food leading to chronic exposure is a scientific, economic and political issue. Guidelines have been established for the safe consumption of fish containing Hg, however, adherence to these guidelines must be weighed against the health benefits of consuming fish, such as from the omega-3 polyunsaturated fatty acids, vitamins and minerals. Alaskan Natives generally consume much more fish than the national average. This review summarizes and synthesizes the significant amount of data that has been generated on Hg in Alaska fish, particularly those consumed by Alaskans. Also included are a review of the benefits of eating fish, human health concerns relating to Hg toxicity and various risk assessment guidelines for food consumption. Emphasis was placed on methylmercury (MeHg), the most toxic form to humans. Hg concentrations were examined in 17 freshwater fish species and 24 anadromous and marine fish species, for a total of 2692 specimens. For freshwater fish the greatest database was on northern pike (Esox lucius). For anadromous and marine fish the greatest database was on Pacific halibut (Hippoglossus stenolepis) and the five species of Pacific salmon (Oncorhynchus spp.). Overall, most fish had muscle Hg concentrations of ≤ 1 mg kg− 1 (wet wt.), within the USFDAʹs Action Level and Alaskaʹs guideline for safe concentrations of MeHg in edible fish. Pacific salmon, the most commonly consumed fish group, had exceptionally low (≤ 0.1 mg kg− 1) Hg concentrations. Pacific halibut muscle Hg content was less than 0.3 mg kg− 1. Northern pike, a piscivorous (fish-eating) and long-lived fish, contained the highest muscle Hg values, often exceeding the stateʹs guidelines for food consumption. A discussion of the safe consumption level for pike is included.