Cooking Fish and What You Drink With It May Influence Mercury Exposure Wild fish are well known for providing beneficial omega-3 fatty acids such as EPA and DHA. At the same time, certain larger predatory fish (like tuna, shark, and mackerel) may contain measurable levels of mercury. Balancing omega-3 benefits with mercury exposure is an important consideration for long-term health. What the Research Suggests A study published in Environmental Research examined how cooking methods and certain beverages affected mercury bioaccessibility meaning the amount potentially available for absorption during digestion. Using laboratory models simulating digestion, researchers found: Boiling reduced mercury bioaccessibility compared to raw fish. Frying reduced bioaccessibility even further in the experimental model. Consuming fish alongside black coffee, black tea, or green tea further reduced measured bioaccessibility. Combining cooking and tea or coffee had an additive effect in the lab…