In a recent article in the New York Times, a sushi restaurant on 4 was pinned for serving sushi tuna with mercury levels were very high. Warning, this metal is highly toxic to the body. Mercury is a poison for the heart beyond 50 micrograms per week for adults, but well below this limit for children or pregnant women . Once introduced into the food chain as a result of industrial discharges pollutants, mercury accumulates in the bodies of fish and those who ingest them. As a predator, wild tuna eat smaller fish and poisoned and accumulates large amounts of the heavy metal ... before being himself eaten in sushi.
In the case of the Japanese restaurants, it was mostly red tuna Blue fin tuna, a wild fish caught in the Mediterranean, the Bay of Biscay and some tropical seas.
It is advisable to eat tuna farming (for which the power was controlled by the health services), and does not exceed 1 to 2 servings of wild tuna per week ... And sushi are not the only ones affected, since cooking does not eliminate mercury. 
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