A study conducted by a team of international researchers, including Krishna Das from the Laboratory of Biological Oceanology ( FOCUS Research Unit), presents new data on the level of mercury in seven distinct populations of European seabass (Dicentrarchus labrax), an edible species whose flesh is highly appreciated by gourmets. Where does this element come from? Is it present locally or more globally? The study, published in the journal Environmental Science & Technology (1), provides some answers and presents very different surveys according to the fishing area.
We now eat twice as much fish as we did in 1995, or 17 kilograms per capita. ...
