Elimination of mercury from fish

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Abstract
Approximately three‐quarters of the total mercury content originally present in tuna fish could be removed by two‐hour extraction of one part of shredded precooked fish with 7.5 parts of dilute hydrochloric acid containing 0.33% cysteine hydrochloride. Nearly two‐thirds of the mercury could be removed from 1.5 cm thick slices of precooked fish by 24‐hour extraction under the same conditions, at about 2 °C.