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Mercury Poisoning Risk in Salmon: An Industry Perspective

In recent years, concerns have arisen about the potential risk of mercury poisoning from consuming salmon. Our industry recognizes the significance of addressing this issue and ensuring the safety of our products.

Mercury levels in salmon primarily depend on the environment in which they are sourced. Wildcaught salmon, typically found in less polluted waters, tend to have lower mercury content than farmed salmon. As a responsible company, we prioritize sourcing practices that minimize mercury exposure.

We employ rigorous quality control measures to monitor and limit mercury levels in our products. Regular testing ensures our salmon remains well below the established safety thresholds. Our commitment to transparency means that we share these results with our customers.

Consumers can further reduce their risk by choosing salmon products from reputable sources that prioritize safety. Proper cooking methods also help mitigate potential risks, as mercury accumulates in the fatty tissue of fish.

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While concerns about mercury poisoning from salmon exist, our industry remains dedicated to ensuring the safety of our products through responsible sourcing, testing, and transparency. By making informed choices and following best practices, consumers can continue to enjoy the many benefits of this nutritious and delicious fish.

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