Chemical form and distribution of mercury and selenium in edible seafood.

The content, chemical form, and distribution of mercury and selenium in edible tissue were determined for several samples of fish and other marine animal organisms (mollusks, crustaceans and pods). For most fish samples, except Pacific blue marlin, 53 to 94% of the total mercury content was present as methylmercury, being notably higher in freshwater species. Other marine organisms, except shrimp, contained only 29 to 47% methylmercury. For all samples, a significant part of the total selenium content (4 to 47%) was present as selenate (Se VI). Tissue selenium levels did not correlate with corresponding mercury levels. In freshwater and older processed (canned) marine fish, except marlin, 55 to 80% of the total mercury content was water-extractable. For non-processed (fresh) and newly-processed marine samples, only 22 to 47% was extractable. On a percentage basis, inorganic mercury was generally more extractable than methylmercury. For all fish samples, except marlin, 55 to 60% of the total selenium content was water-extractable, while only 35 to 45% was extractable for other marine species. On a percentage basis, Se VI was more extractable than selenite (Se IV) and selenide (Se II).