Risk to consumers from mercury in Pacific cod (Gadus macrocephalus) from the Aleutians: fish age and size effects.

While there has been considerable attention devoted to the risks to high level consumers from mercury in freshwater fish, relatively little attention has been devoted to saltwater fish. Although the U.S. Food and Drug Administration has issued advisories based on mercury for four saltwater species or groups of fish, there are few data on mercury levels generally, or on the risk these levels pose to the fish themselves or to consumers of marine fish. We examined total mercury levels in liver and muscle of Pacific cod (Gadus macrocephalus) collected from the northern Pacific and Bering Sea waters around Nikolski, Amchitka, and Kiska Islands in the Aleutian Chain (Alaska). We were interested in whether there were differences in mercury levels as a function of location, weight, length, and age of the fish, and what risk mercury posed to the food chain, including people. Fish were aged by examining otoliths, and we measured selenium because of its reported protective effects against mercury. Regression models indicated that 27% of the variation in levels of mercury was due to tissue examined and age, while 67% of the variation in levels of selenium was due to tissue, length, and age. Mercury levels were significantly higher in the muscle than the liver, and the reverse was true for selenium. Mercury levels were negatively correlated with selenium levels, and positively correlated with length, weight, and age. There were no gender differences in mercury or selenium levels. The mean levels of mercury in muscle (0.17 ppm wet weight) are within the range known to cause adverse effects in sensitive birds and mammals. Only 4% of the Pacific cod samples had mercury levels above 0.5 ppm, the action level promulgated by many states and countries, and none were above the 1 ppm action level of the U.S. FDA.