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Emagazine.com has a great story on the difference between the levels of mercury in the tuna you buy in the grocery store and the tuna you order at a restaurant:

A quarter of restaurants, the study found, serve bluefin tuna, and some even sold escolar, a waxy fish banned for sale in Japan and Italy because of potential stomach illness. Genetic testing allowed researchers to pinpoint exactly which species were being served -- including critically endangered Northern bluefin species.

This study also shows that all species tested exceed or approach mercury levels permissible by Canada, the E.U., Japan, the U.S., and the World Health Organization. Mercury levels were reported to be higher in bluefin akami and all bigeye tuna than in yellowfin. Although mercury typically accumulates in muscle, other factors affecting mercury content include size, age, body temperature and bioaccumulation.

It's really all about labeling:

"We found that mercury levels are linked to specific species," Jacob Lowenstein, a graduate student affiliated with the American Museum of Natural History stated. "So far, the U.S. does not require restaurants and merchants to clarify what species they are selling or trading, but species names and clearer labeling would allow consumers to exercise greater control over the level of mercury they imbibe."

It's an interesting development in the world of decoding tunafish!

An easy way to estimate your mercury exposure from eating fish is to check out the free online mercury calculator at www.gotmercury.org. Based on the current U.S. EPA and FDA guidelines, the mercury calculator is an excellent way to know your potential mercury exposure risk.

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