Given that most sushi places probably get their tuna from similar sources --- the ocean --- I'm a little worried:
``No one should eat a meal of tuna with mercury levels like those
found in the restaurant samples more than about once every three
weeks," said Dr. Michael Gochfeld, professor of environmental and
occupational medicine at the Robert Wood Johnson Medical School in
Piscataway, N.J.''
http://www.nytimes.com/2008/01/23/dining/23sushi.html
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