Effects of various cooking methods and food components on bioaccessibility of mercury from fish

► Bioccessibility of Hg from fish was assessed during in vitro digestion. ► Bioaccessiblity of Hg was higher in raw fish than in fried or boiled fish filets. ► Bioaccessibilty of Hg was decreased by co-digestion of tea or coffee. ► Culinary habits should be considered when assessing risk from Hg in fish.