Once in a lake or river, mercury is converted to methylmercury by bacteria and other processes. Fish absorb methylmercury from their food and from the water as it passes over their gills. Mercury is tightly bound to proteins in all fish tissue, including muscle. There is no method of cooking or cleaning fish that will reduce the amount of mercury in a meal. Nationwide, mercury is represented in more fish consumption advisories than any other chemical.
Methylmercury accumulates as you move up the food chain:
- Methylmercury in the water and sediment is taken up by tiny animals and plants known as plankton.
- Minnows and juvenile fish eat large quantities of plankton over time
- Large predatory fish consume smaller fish, accumulating methlymercury in their tissues. The older and larger the fish, the greater the potential for high mercury levels in their bodies.
- Fish are caught and eaten by humans and animals, causing methylmercury to accumulate in their tissues.
Pennsylvania has not issued any fish consumption advisories for Lake Erie or Presque Isle Bay due to mercury. To stay updated on advisory listings, water sampled, and sampling methods contact the Pennsylvania Department of Environmental Protection (DEP) at 717-787-9637 or via the DEP web site at http://www.dep.state.pa.us/dep/deputate/watermgt/WC/subjects/fishadvisory.htm . For Ohio advisory listings, contact the Ohio Department of Health at 614-644-6447 or via the world wide web at http://www.odh.state.oh.us .
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