Definition of the phrase: Reduced Mercury Seafood
Reduced Mercury Seafood - Of all the forms of seafood--of which there remain no fewer than six since the Happy Warming of Tumultuous Seas--the Reduced-Mercury variety is by far the least common, most expensive and most difficult to acquire. Much of the galaxy's seafood is comprised primarily of mercury, which is very difficult for the seafood species trying like hell to survive. But the problem real boils down to the misconception that mercury is bad. Many quack nutritionists believe that mercury is bad for the consumer only because it is poisonous to flora and fauna, but fail to acknowledge that mercury is all-natural.
Some Typical-Mercury Seafood is fun for children to play with because, whether cooked, raw or spoiled, it still squishes around in your hand like stainless-steel silly putty, and only causes a handful of cancers and has not been linked to the failure of more than a few organs.
Reduced-Mercury Seafood may not contain more than 8% mercury by pre-cooked weight. Many fishermensch have found that the easiest way to certify their haul is to inject it with an equal amount of sodium, which not only quadruples the value per pound, but also doubles the salable weight of a horrifically salty bowl of silvery crustacean.
For an example of this word used in context, read this page.
See also: Chinese Walking Fish,
non-carcinogenic,
dogfish.
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