Does yellowtail have less mercury than tuna? A seafood comparison

January 11, 2026 •

4 min read

According to data from the U.S. Food and Drug Administration (FDA), mercury levels in commercially sold fish can vary dramatically by species, with large predatory fish typically accumulating higher concentrations. When comparing yellowtail and tuna, a common question for health-conscious consumers is which fish contains lower levels of this heavy metal.

Quick Summary

This guide examines the mercury content in yellowtail versus different types of tuna, clarifying species differences and outlining key data to help inform your seafood selections.

Key Points

Yellowtail is typically lower in mercury: Yellowtail (specifically hamachi) is generally low in mercury and a safer option than many tuna species, particularly larger ones.
Tuna mercury levels vary by species: Species like Bigeye and fresh Yellowfin tuna contain higher mercury, while canned light (skipjack) tuna is significantly lower.
Yellowtail is a jackfish, not a tuna: Despite common confusion, yellowtail is an amberjack and not a member of the tuna family.
Larger, older fish have more mercury: The principle of bioaccumulation means that older, bigger fish and top predators accumulate more mercury over their lifetime.
Vulnerable groups should be cautious: Pregnant women, breastfeeding mothers, and young children should prioritize low-mercury seafood like yellowtail and canned light tuna, while limiting high-mercury options.
Consider the source: Farmed yellowtail may have lower mercury than wild-caught fish, though wild yellowtail is still considered low-risk.
Diversity is key: The best strategy for safe seafood consumption is to eat a variety of fish and shellfish, focusing on low-mercury options.

Yellowtail vs. Tuna: The Fundamental Difference

Before comparing their mercury content, it's crucial to understand that yellowtail and tuna are fundamentally different types of fish. This is a common misconception, particularly in sushi culture where the names can cause confusion. Yellowtail belongs to the jackfish family, while tuna is a member of the mackerel family.

Yellowtail: Also known as Japanese Amberjack (Seriola quinqueradiata), it is called hamachi when young and buri when mature. It has a high fat content and a rich, buttery flavor.
Tuna: Several species are commonly consumed, each with different mercury levels. Popular varieties include Skipjack (used for canned light tuna), Albacore, Yellowfin (Ahi), and Bigeye.

The difference in species, diet, and lifespan directly affects the amount of mercury accumulated in their flesh. Mercury is a naturally occurring element, but industrial pollution has increased its presence in the environment. It bioaccumulates, meaning it builds up in the food chain, with predatory fish that eat smaller fish having higher concentrations.

Mercury Levels in Yellowtail and Tuna: A Detailed Comparison

Yellowtail typically has a lower mercury content than many popular tuna species. This is generally due to its position lower on the food chain and often, a shorter lifespan than the larger tuna species. However, mercury levels can still vary depending on the specific species, age, and location of catch for both fish.

Comparison of Mercury Levels (Mean in Parts Per Million)


Fish Type	Mean Mercury (PPM)	Notes
Yellowtail (Amberjack)	~0.081 (Yellowtail Snapper, a related jackfish). General consensus indicates low mercury.	Very low mercury. Japanese yellowtail (Hamachi) is often farm-raised, which can also result in lower mercury than wild-caught.
Tuna (Canned, Light - Skipjack)	0.126	A 'Best Choice' according to the EPA due to its low mercury content.
Tuna (Fresh/Frozen, Skipjack)	0.144	Still low mercury, similar to canned light.
Tuna (Albacore)	0.350 (Canned) / 0.358 (Fresh/Frozen)	Considered a 'Good Choice' but has significantly more mercury than skipjack tuna.
Tuna (Yellowfin - Ahi)	0.354	Contains similar mercury levels to Albacore.
Tuna (Bigeye)	0.689	Very high mercury content; consumption should be limited, especially for vulnerable groups.

Factors Influencing Mercury Content

Several factors determine how much mercury is present in a fish, affecting both tuna and yellowtail. Understanding these variables can help you make an even more informed decision when buying seafood.

Species: As seen in the table above, different species have vastly different mercury levels. Bigeye tuna, for example, is much higher in mercury than skipjack.
Size and Age: Larger, older fish have had more time to accumulate mercury from their diet. This is why species like Bigeye tuna, which can live longer, often have higher levels. Adult yellowtail (buri) is larger than young yellowtail (hamachi) and may have higher mercury levels.
Source (Wild-caught vs. Farmed): The mercury content in farmed fish is sometimes lower than in wild-caught fish, potentially due to controlled feed and environment. However, wild-caught yellowtail is still generally considered a low-mercury option.
Diet: A predatory fish's diet plays a major role in mercury bioaccumulation. Since larger tuna species are top predators, they build up higher levels than yellowtail.

Making Healthy and Safe Seafood Choices

When it comes to enjoying the benefits of fish while minimizing mercury exposure, the key is diversity and moderation. Eating a variety of seafood, especially low-mercury options, is the best approach.

Low-Mercury Seafood Options

The FDA and EPA classify many fish as 'Best Choices' for lower mercury levels. Including these options in your diet can be a great way to enjoy seafood safely. Some examples include:

Anchovies
Catfish
Clams
Cod
Crab
Hake
Herring
Oysters
Salmon
Sardines
Scallops
Shrimp
Squid
Tilapia
Trout
Canned Light Tuna

For those who are pregnant or breastfeeding, the FDA and EPA provide specific guidance on consumption limits for different fish to protect against mercury exposure. Pregnant women are advised to eat 2-3 servings a week of fish from the 'Best Choices' category, and limit 'Good Choices' like Albacore tuna.

For more detailed information, consult the official guidelines provided by the U.S. Food and Drug Administration on their website: Advice about Eating Fish.

Conclusion

In the debate over whether yellowtail has less mercury than tuna, the answer is a clear yes in most cases. Yellowtail, a member of the jackfish family, is generally considered a low-mercury fish. In contrast, mercury levels in tuna vary significantly by species, with larger predatory types like Bigeye and Yellowfin containing substantially higher concentrations than smaller Skipjack. By choosing yellowtail and other low-mercury alternatives, or by opting for canned light (skipjack) tuna over albacore or ahi, you can safely enjoy the nutritional benefits of seafood while effectively managing your mercury intake.

Frequently Asked Questions

Yellowtail is generally much lower in mercury than most common types of tuna, especially larger species like Yellowfin and Bigeye. The mercury content of tuna varies significantly by species, with canned light (skipjack) tuna being the lowest.

Yes, young yellowtail (hamachi) is considered a safe and low-mercury fish for consumption during pregnancy. However, intake of adult yellowtail (buri), especially if raw, is sometimes cautioned against by some sources due to potential age-related mercury accumulation.

No, 'yellowtail tuna' is a misnomer. Yellowtail is an amberjack from the jackfish family, while yellowfin is a type of tuna. They are two distinct species.

Larger tuna species, such as Bigeye, are higher on the food chain and can live longer than smaller species like Skipjack. This allows them to accumulate higher levels of mercury over time through a process called bioaccumulation.

Canned light tuna, which is usually made from Skipjack, has the lowest mercury levels among widely consumed tuna types and is considered a 'Best Choice' by the EPA.

Yes, yellowtail is a fatty fish with high levels of omega-3 fatty acids, which are beneficial for heart and brain health.

Some studies suggest farmed fish may have slightly lower mercury levels than wild-caught fish. However, the best way to minimize mercury exposure is to select smaller, low-mercury species regardless of their origin.