“People don’t ever seem to know where the mercury comes from,” says Celia Chen, one of an impressive array of 70 mercury and marine scientists from universities across the country, including Dartmouth, Harvard, and Syracuse, who spent two years assembling the report.
“Most of the fish that people in the U.S. eat are from the open ocean. And most of the mercury that goes into the open ocean is from atmospheric emissions, which comes from fossil fuel burning,” says Chen, a food chain biologist from Dartmouth. Coal-fired power plants are the biggest source, globally. Of course, coastal areas are a different story; much of the seafood eaten in places like the Gulf of Maine, the Gulf of Mexico, and the San Francisco Bay come from other industrial sources (think old mining operations).