Los Angeles Times, "Tests on sushi from L.A.-area eateries raise questions about FDA mercury monitoring"

          Tuna is arguably the most popular offering at sushi bars. Many customers like slices of blood-red fish slathered in a spicy wasabi sauce. Others prefer the more simple nigiri style, which is sliced tuna over rice.
          But now a public health advocacy group is warning about the safety of tuna sushi and questioning the Food and Drug Administration's system of monitoring the mercury levels in fish, based on tests on a small sample of such delicacies at Los Angeles restaurants.
          The group, GotMercury.org, purchased sushi from five top Zagat-rated restaurants in Southern California and from the Benihana Inc. chain in late January. Instead of eating the orders, the Forrest Knolls, Calif.-based organization took the fish for testing at CRG Marine Laboratories in Torrance. The mercury levels of the 12 tuna samples averaged about double the FDA standard, and a quarter of the orders were near or above the limit where the agency says fish should not be sold, said Eli Saddler, a public health analyst and attorney for GotMercury.org.