E Minamata disease Q&A

Mercury in the environment

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.