Abstract
The lipid content and total mercury concentration were measured in whole tissue composites of all edible tissues of farmed southern bluefin tuna ( Thunnus maccoyii) and each of the marketed tissue cuts of these fish (akami, chu-toro, o-toro). Despite differences in fish size, condition factor and culture time, the mercury concentrations of tissue cuts and composite samples were found to decrease with increasing lipid content at a consistent rate of −0.00476 Hg (mg/kg)/% lipid within each fish. Consequently, lipid accumulation appears to have a dilution effect on mercury already associated with fish tissues. The increased affinity of lipid for certain tissue cuts (o-toro) over that of others (e.g. akami), results in cross carcass variation in the mercury concentration of fish muscular tissue with clear implications for mercury advisory statements – the tissue sample collected for analysis is critical.
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