Tracking Mercury Through The Food Chain
For years doctors and health officials have been trying to warn consumers about the risk of mercury in fish.
The new short film “Mercury: From Source to Seafood” is trying to aid in that effort by filling in a bit more of our understanding of how mercury ends up in fish.
Celia Chen is a research professor at Dartmouth’s Department of Biological Sciences, and she’s featured in the film. She talks with All Things Considered host Brady Carlson about how mercury gets into the food chain and whether it can be removed entirely from fish.