Abstract
This paper aimed at evaluating the total mercury content in five common fish species from the western European Atlantic coastal waters, and the associated risk of consumption. Mercury concentrations in muscle of Atlantic mackerel (Scomber scombrus), Atlantic chub mackerel (Scomber colias), European anchovy (Engraulis encrasicolus), Atlantic horse mackerel (Trachurus trachurus) and European pilchard (Sardina pilchardus) ranged from 0.003 to 0.20 mg kg−1 wet weight, and no significant differences were observed between the average concentration in each species. A significant increasing trend in mercury content with fish size was observed for all species (except for European anchovy), suggesting mercury bioaccumulation throughout their life cycle. Still, the mercury content was far below the European Food Safety Authority and World Health Organization food safety thresholds in all species, highlighting the low risk to human health due to the ingestion of these species and the importance of consumer options for risk reduction.
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