Mercury

Seafood product

Maximum permitted mercury level (mg/kg wet weight)

Muscle meat of:

• angler fish (Lophius species)
• Atlantic catfish (Anarhicas lupus)
• bonito (Sarda sarda)
• eel (Anguilla anguilla)
• emperor, orange roughy, rosy soldierfish (Hoplostethus species)
• grenadier (Coryphaenoides rupestris)
• halibut (Hippoglossus hippoglossus)
• kingklip (Genypterus capensis)
• marlin (Makaira species)
• megrim (Lepidorhombus species)
• mullet (Mullus species)
• pike (Esox lucius)
• pink cusk eel (Genypterus blacodes)
• plain bonito (Orcynopsis unicolor)
• poor cod (Tricopterus minutes)
• Portuguese dogfish (Centroscymnes coelolepis)
• rays (Raja species)
• redfish (Sebastes marinus, S. mentalla, S. viviparus)
• sail fish (Istiophorus platypterus)
• scabbard fish (Lepidopus caudatus , Aphanopus carbo)
• seabream, pandora (Pagellus species)
• shark (all species)
• snake mackerel or butterfish (Lepidocybium flavobrunneum, Ruvettus pretiosus, Gempylus serpens)
• sturgeon (Acipenser species)
• swordfish (Xiphias gladius)
• tuna (Thunnus species, Euthynnus species, Katsuwonus pelamis)

1.0

All fishery products and muscle meat of fish other than those mentioned above

0.5

Crustaceans: the maximum level applies to muscle meat from appendages and abdomen. In case of crabs and crab-like crustaceans (Brachyura and Anomura) it applies to muscle meat from appendages.

0.5