“…Mean concentration of MeHg constituted more than 80% of the THg in the muscles of cod, garfish, flatfish, sea trout, burbot, and roach; approximately 70% in the muscles of herring, salmon, perch, bream, and mackerel; and less than 60% in sprat, carp, panga, and tilapia (Table 1). The data in the literature reflect a wide range in the percentage of MeHg in THg in the muscles of fish depending on the species: in fish available for purchase on the German market, the mean was 70% within a range of 44–100% (Kubala et al, 2011); in fish caught in the Baltic it was above 82% (Kwaśniak et al, 2012); in predatory fish caught off of the coast of Brazil it was 70% (Kehrig et al, 2008); in commercial fish from Japan it was 67% (Yamashita et al, 2005); in fish caught in the North Sea it was 95% (Baeyens et al, 2003); in fish from Columbia it ranged from 80% to 98% (Alvarez et al, 2012; Marrugo-Negrete et al, 2008); and in fish caught in the vicinity of the Azores it was 88% (Magalhaes et al, 2007).…”