Alaska seafood has been evaluated recently for methylmercury and other contaminants and was found to have among the lowest levels of contaminants of any fish and shellfish. Eating short-lived fish, such as Copper River Wild Alaska Salmon, poses negligible risk of methylmercury because the levels are very low.
It is large, long-lived fish, such as shark and swordfish that have higher levels of methylmercury.
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Seafood Safety