By Brittany Luby, PhD Candidate, York University
While I was growing up near the Winnipeg River, sturgeon was not part of our local diet. Given the high levels of mercury – the result of industrial dumping practices and the release of organic mercury from rotting flooded vegetation – Dad limited the size of our locally caught filets to less than two pounds. A 100 – 150 pound Grandfather Fish was far beyond our family-set “safety standards.” Of course, sturgeon filets also existed outside of the realm of possibility; according to some reports, the Winnipeg River had been barren for approximately one hundred years. It wasn’t always this way. Continue reading