Mercury levels in Canary Islands mackerel halved in 50 years

Research conducted by the University of La Laguna and the Spanish Institute of Oceanography indicates that mercury levels in Canary Islands mackerel have been reduced by half over the last 50 years.

Comparing historical samples from 1973 with more recent captures from 2021, researchers suggest that environmental measures, such as the phase-out of lead in fuels and the Minamata Convention on mercury, have had “real effects.”

Pelagic fish species like mackerel, sardines, and anchovies serve as effective indicators of marine chemical health due to their short lifespans and rapid growth. While concentrations in these species generally remain below European Union legal limits, levels fluctuate based on season, fish age, size, and natural phenomena such as upwelling or volcanic activity.