Wrack Lines
Document Type
Article
Abstract
Making seafood choices isn't easy for consumers who want to minimize exposure to mercury but also take advantage of healthy Omega-3 fatty acids. Rob Mason's research on mercury in various ocean fish and shellfish, and his discussion of what factors are important to consider, helps readers make wise choices.
Recommended Citation
Mason, Robert, "Mercury in the Ocean" (2008). Wrack Lines. 38.
https://digitalcommons.lib.uconn.edu/wracklines/38
COinS
Comments
from Wrack Lines Vol. 8, Number 1, Spring/Summer 2008.