Mercury (Hg) is a well-known toxicant which enters the marine environment by both natural and anthropogenic sources. Consumption of fish and other seafood that contain methylmercury (MeHg) is a leading source of Hg exposure in humans. Considerable efforts have been made to mitigate the Hg presence and reduce its risks to humans. In this review the acknowledged methods of mitigation are summarized such as regulation and maximum allowable limits, and culinary treatments. In addition, selected industrial level trials are reviewed, and studies on Hg intoxication and the protective effects of the essential trace element, selenium (Se), are discussed. In view of the available literature, Hg reduction in fish and other seafood on a large industrial scale still is largely unsuccessful. Hence, more research and further attempts are necessary in order to better mitigate the Hg problem in fish and other seafood products.

汞 (Hg) 是一种众所周知的有毒物质，可通过自然和人为来源进入海洋环境。食用含有甲基汞 (MeHg) 的鱼类和其他海鲜是人类接触汞的主要来源。已经做出了相当大的努力来减轻汞的存在并降低其对人类的风险。在这篇评论中，总结了公认的缓解方法，例如规定和最大允许限制，以及烹饪处理。此外，还审查了选定的工业级试验，讨论了汞中毒和必需微量元素硒 (Se) 的保护作用的研究。根据现有文献，大规模工业规模减少鱼类和其他海产品中的汞在很大程度上仍不成功。因此，