Mercury was detected in all analysed samples of swordfish, marlin, shark and tuna purchased from major supermarket outlets and fish retailers in three cities across Canada. Total mercury and methylmercury levels ranged up to 3845 and 2346 ng g^-1, respectively. Swordfish contained the highest levels, followed by shark, fresh/frozen tuna and marlin. Levels in canned tuna were considerably less than the other examined samples. Methylmercury was extracted with toluene from enzymatically hydrolysed samples after the addition of sulphuric acid and potassium bromide. An L-cysteine back-extraction was used to separate the methylmercury from most organic co-extractives. Analysis of methylmercury (as methylmercury bromide) was by gas chromatography with pulsed discharge detection.