Once spring is floating around, anglers in the Northeast Kingdom often keep a close eye on the temperature outside.  However the amount of mercury in their thermometers may be the least of their concerns.

Vermont's lakes, ponds, and streams all contain some amount of dissolved mercury.  It is brought here through the air from smokestacks and mid-western power plants.  Once the mercury gets into the water of lakes or rivers it is converted into methyl-mercury from bacteria and other environmental processes, and since fish live in the water, they will absorb the methyl-mercury as the water passes over their gills and food that they intake.  But if fish come from well water will leave the hatchery mercury free.  Chris Thompson from the Bald Hill fish culture station stated, "That the water is clean, there is no disease.  There are no predators so it's an optimal growing environment for the young fish.  However these fish will start to absorb the metal once they are released into the fresh water.  Some of the species that contain the highest levels of mercury are the Walleye from Lake Champlain, Small Mouth Bass and Chain Pickerel.  The lowest mercury level fish in the area are

found in Pumpkin Sunfish, Brown Bullhead and Brook Trout from streams.  Most anglers are unaware with some of the dangers these fish can bring.  Paul Olivier from Lake Harvey in Barnet says, "We don't hear to much about this lake weather how high the content is or what not."  But the Connecticut River, where he fishes a lot will not eat the fish because of the mercury levels. But to this date, there is no way to clean or cook these fish to reduce the amount of mercury that is found.  Vermont Fish and Wildlife has been monitoring levels of mercury in the fish since 1987.  Specialists have also advice that no more than 12 ounces of low mercury fish should be consumed weekly.  Eating higher levels of mercury in fish have proven to have serious effects on brain development and the nervous system.