When people think about the health implications of fish, mercury tends to stand out among their concerns. How much should you worry about it? How much can you have without putting your health at risk? We want you to feel at ease when you dine on our seafood at our Bellevue Korean restaurant, so to that end we offer the following:

Honestly, you can’t expect to entirely avoid mercury no matter what you eat. It exists naturally, with more of it released into the atmosphere every year from the Earth itself than from human pollutants. It finds its way into sea plants, which are eaten by small fish, which are eaten by larger fish, and so on up the food chain. The question should therefore be how can you limit your intake and counter the harmful effects associated with it.

The good news is that most fish feature a mercury level of between 0.01 ppm to 0.5 ppm, well below the FDA minimum safety level of 1 ppm. This minimum safety level by itself is a conservative allowance, being significantly below the level present in fish that have historically been found to cause mercury poisoning. Meanwhile, many seafoods have been found to boast properties that actually reverse the negative impacts of mercury and purge such toxins from your system. The net result is widely considered to be beneficial for your body.