Seafood is recognized as the high protein source of human consumption. However, it is hampered by mercury contamination. The objectives of this study are to determine total mercury (T-Hg) levels in edible portions of commercial seafood available in Bangkok’s supermarkets, and to evaluate the potential risks from mercury through seafood consumption. Total 32 species, including 22 fish, 4 cephalopod and 6 shellfish, were purchased from super-markets. Fish samples were dissected in 3 parts comprised of flesh, gill and viscera. While, cephalopod and shellfish were separated for edible tissues. The samples were digested in hot acid and were determined using cold-vapor atomic absorption spectrometry technique. The results revealed that T-Hg contained in the fish flesh > cephalopod > shellfish. In addition, T- Hg was accumulated in flesh > viscera > gil.ETC...