As mentioned in earlier posts, I have given a lot of thought to eating fish v. eating mercury. I love fish, I know that fish has a lot of things I need. And so, even though I am a well-informed consumer, I like to be temporarily bathed in a nice puddle of ignorance for those few times I indulge in something that is likely to have a high mercury content, like sushi. Which is why I don't enjoy stories like this one about how actor Jeremy Piven has been made seriously ill by his sushi (basically he OD'd, with reports of two sushi meals a day.) The article says,
"Piven “split from the critical and commercial hit Broadway revival of David Mamet’s Speed-the-Plow, citing doctors’ diagnosis that he’s suffering a high mercury count,” causing Mamet to quip that Piven quit to 'pursue a career as a thermometer.'"
This a good article, and it is a fairly high profile story, with version also appearing in the LA Times, ABC News, and other places. It will be interesting to see if it has any impact on how sushi restaurants market their fish beyond recent stories such as this one.