It’s an unpleasant fact for everyone who eats fish in Alaska: Mercury is in the food chain, and it’s particularly prevalent in seafood.
And while the amount of mercury found in Alaskan seafood remains far below dangerous levels, a pair of researchers want to keep an eye on it long-term. The best way to do this, they’ve found, is not by testing fish coming over the docks, but by testing human hair. They’re in Sitka to report the findings of a pilot study begun five years ago.
