Mercury Toxicity Report for Dave's Gourmet Albacore & Salmon
Edited: September 26, 2002
Health benefits and concerns

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's (FDA's) 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.

THIS INFORMATION CAME FROM WEBSITE:

"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's Salmon and Albacore Results:
In a recent lab study, Dave's Albacore was rated -0.01 ppm on the methyl mercury rate. This translates into negligible amounts – non-detectable, meaning no mercury was detected.