Back to today’s briefing

Story perspectives

Swedish Researchers Slash Mercury in Tuna by 35%

4/6/2025

40 5

Summary

Story summary

Swedish researchers at Chalmers University of Technology have discovered a groundbreaking way to cut mercury levels in canned tuna by 25-35% simply by adding the amino acid cysteine. This innovative approach not only preserves the fish's look and smell but also paves the way for safer, healthier seafood options. Further studies will explore its practical use.

1 of 1

Story summary

Swedish researchers at Chalmers University of Technology have discovered a groundbreaking way to cut mercury levels in canned tuna by 25-35% simply by adding the amino acid cysteine. This innovative approach not only preserves the fish's look and smell but also paves the way for safer, healthier seafood options. Further studies will explore its practical use.