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Protecting our human environment and heritage
Mercury and Health
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To manage the risk related to fish consumption, we will monitor mercury levels in the main species of fish eaten by anglers and the Crees. Monitoring will continue until the mercury levels allow for a consumption frequency comparable to the current level.
A detailed monitoring protocol will be submitted to the parties concerned for discussion and implementation.
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- Fish mercury levels will be measured in the Rupert diversion bays, the lower Rupert, Lemare and Nemiscau rivers, the section downstream of Eastmain-1-A powerhouse and in Opinaca reservoir.
- A food guide on fish consumption will be published in conjunction with the regional public health authorities.
- Access will be provided to alternate water bodies.
These measures will enable users of the area to continue to eat fish without being exposed to the undesirable effects of mercury.
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Creation of the diversion bays will submerge a large quantity of terrestrial organic matter that will release methylmercury as it undergoes bacterial decomposition. Consumed by all aquatic organisms, this form of mercury accumulates throughout the food chain.
The expected rise in mercury concentrations will be temporary. Mercury levels in fish will increase in the diversion bays and, to a lesser extent, in the Nemiscau, Lemare and Rupert rivers below the instream flow release structures. Mercury levels will peak 5 to 10 years after impoundment of the diversion bays, then return to normal after 10 to 30 years, depending on the species. Mercury content will be higher in fish-eating species like northern pike, lake trout and walleye than in species that feed on insects and plankton, like lake whitefish and sturgeon.
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