Why are anchovies generally considered lower in mercury than many other seafood types?

Answer

They are small fish with short lifespans

The concern regarding mercury contamination in seafood is strongly correlated with the size and age of the fish consumed. Larger, longer-lived predatory fish tend to accumulate higher concentrations of methylmercury over time through a process called biomagnification. Anchovies, conversely, are characterized as very small fish that also possess relatively short lifespans. This biological profile means they have significantly less time and opportunity to accumulate substantial levels of mercury within their tissues. Consequently, anchovies are favorably positioned as a lower-mercury choice compared to numerous other types of seafood, supporting their regular inclusion within recommended consumption quotas.

Why are anchovies generally considered lower in mercury than many other seafood types?

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