Yes we test for heavy metals, including mercury levels in our food, and we are below the tolerable level for human consumption according to the FDA. Mercury occurs naturally in the environment. Nearly all fish and shellfish contain traces of mercury. Swordfish, shark, king mackerel and tilefish pose the greatest risk for Mercury. However many of the most commonly eaten fish are lower in mercury -- this includes salmon. The fish producers tests for Mercury levels before shipping to our manufacturing plants, as they have to adhere to strict guidelines on heavy metal testing.