What about health and safety?

Cobe, Patricia
September 2007
FoodService Director;9/15/2007, Vol. 20 Issue 9, Special section p3
Trade Publication
The article reports on the efforts of Matt Stein of King's Fish House to test the level of mercury in fishes. The restaurant worked with a team of Purdue University scientists to blind test swordfish, shark and ono. After 150 biopsies, they found that levels of mercury double and triple as weight goes over 250 and 300 pounds. According to Stein, the health benefits far outweigh the risk of toxicity from PCB or mercury.


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