Frying fish reduces mercury bioavailability by 60%. Boiling reduces it by 40%.

Tea and coffee reduced mercury absorption by 50-60% when eaten with raw fish

Mercury in fish is primarily methylmercury bound to proteins. Cooking denatures these proteins, trapping said mercury. Tea/coffee polyphenols chelate mercury, further inhibiting absorption.

Consume fish with selenium and high-antioxidant foods to further reduce net risk of mercury exposure.