Total mercury concentration in two marine fish species, mackerel (Scomberomorus sp.) and snapper (Lutjanus sp.), from several Mexican fishing ports.

Mercury and methylmercury concentrations were evaluated in two marine fish species captured and consumed in Mexico, snapper (Lutjanus sp.) and mackerel (Scomberomorus sp.), obtained from several fish ports on the Pacific Ocean and the Gulf of Mexico. Significant differences were found between the median total mercury concentrations in snapper and mackerel, which were 0.187 and 0.125 μg/g (ww), respectively. Differences in the total mercury concentration in snapper were observed between the different oceans; snappers from the Gulf of Mexico registered a higher median mercury concentration (0.233 μg/g) than those caught in the Pacific Ocean (0.150 μg/g). Ninety-three percent of all samples presented had mercury concentrations that did not exceed the maximum limit (0.5 μg/g) specified by Mexican regulations, although 21% exceeded the US EPA limit of 0.3 μg/g, and three samples had mercury concentrations that were above the FDA recommended limit of 1 μg/g. Mackerel and snapper collected in the ports of Tampico and Mazatlan (economically important industrial cities and fishing sites) had the highest concentrations of total mercury, compared with those obtained from Acapulco and Ensenada (important touristic centers), which showed the lowest values. Recommendations should be made for the maximum allowed consumption of these fish in Mexico, especially for populations settled in shorelines where fish is essential for the daily diet.