Abstract
The island of St. Vincent in the Lesser Antilles supports an ongoing, legal cetacean hunt, which targets several species for human consumption. Little is known regarding the healthfulness and potential health risks of these foods in this setting. Following established methodologies we analyzed 39 raw muscle tissue samples and 38 raw blubber samples from two cetacean species for total mercury and methyl-mercury. We also analyzed samples of muscle tissue from an unknown cetacean species prepared for consumption. We report high concentrations of total mercury and methyl-mercury in these tissues as compared to published data for other seafood products. Further, our findings indicate that the traditional preparation method most often used locally in St. Vincent yields a finished food product with a much higher mercury concentration than the unprocessed tissue. Our results highlight the potential for negative human health effects related to the consumption of these food products in St. Vincent.
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