Title

Mercury in the Ocean

Authors

Robert Mason, University of ConnecticutFollow

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.

Comments

from Wrack Lines Vol. 8, Number 1, Spring/Summer 2008.

Recommended Citation

Mason, Robert, "Mercury in the Ocean" (2008). Wrack Lines. 38.
https://digitalcommons.lib.uconn.edu/wracklines/38