Researchers at Chalmers University of Technology in Sweden have developed a tuna packaging method that reduces mercury levels by up to 35%.

The new technique uses a water-based solution infused with the amino acid cysteine, which draws mercury out of the tuna and binds it to the solution, preventing human exposure to the substance.

By immersing canned tuna in the cysteine solution, the researchers were able to significantly reduce mercury levels without affecting the taste or appearance of the fish., researchers said.