Q5: Is it possible to reduce the methylmercury content of fish by cooking?
A5: Methylmercury in fish is not reduced by cooking.
Since methylmercury in fish is tightly bound to protein, it is never eliminated
by heating at the temperature used for cooking unless the fish is burnt
until it is charred black.
Also, very little mercury dissolves into the oil used for frying or the
broth used for cooking.