Seems little has changed over the years. If you are eating anything but skipjack (aka “light” tuna) more than a few times per week it could be bad.
Smash up sardines and treat it like tuna. You’ll never know the difference, and way better for you.
Mix sardines and an avocado together. Black pepper, sea salt, and maybe a little hot sauce. Eat on some triscuts. Healthy across the board, calorie dense.
Are there any resources to learn more about mercury content in fish and seafood?
I’m curious if tuna generally has more mercury than freshwater fish for example. Or do fish, saltwater or freshwater, have more/less mercury than crab/shrimp/crawfish/etc.
“Bad”
Canned tuna, light tuna what have you, is a common, inexpensive, and shelf stable source of vitamin D for a number of people. Define “a few,” you have people eating tuna sandwiches every day for lunch.
Tuna is not the only thing we have found traces of mercury.
“Bad” is subjective here