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Tuna has about .35 ppm of mercury
The FDA recommends no more than 85-140g, twice a week because of the mercury levels.
Big fish tend to accumulate mercury. Small fish to a lesser degree. So, for example, anchovies are only .011ppm. A mackerel is only .05.
But large fish like swordfish, marlin, shark, and tuna are pretty high in mercury, so you really shouldn’t eat so much.