Thinking about mercury in fish and how to remove it. Found the following document – reminder I am not a fisher, a chef, a chemist, or a doctor.
Haven’t read through it yet, thoughts of chemical agents and potential contamination that might need to be addressed. My guess is might have been tried before in the past yet we have many improvements in technology and supercomputing.
Also worthy of note I haven’t watched the following video.
I like fish, more capacity to eat it sounds good, less mercury in the environment might also be good.
FDA/EPA 2004 Advice on What You Need to Know About Mercury in Fish and Shellfish | FDA
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