Abstract: Mercury is a heavy metal that presents in the earth`s crust and it is methylated by bacteria in aquatic environments to methyl mercury (MeHg) in anaerobic conditions. It is then concentrated by the food chain so predatory fish and other seafood animals may have the highest levels. Thus, consuming fish and other seafood lead to human exposure. It generally accepts that seafood represents one of the major sources of non-occupational mercury exposure to human. MeHg readily crosses the placenta and the blood-brain barrier and is neurotoxic. The developing fetal nervous system is especially sensitive to its effects, and chronic exposure cause Minamata disease in human. Controlling of methyl mercury in fish and seafood products is important for public health and there are some responsible organizations in the world, which are in charge of monitoring and controlling methyl mercury in fish and seafood products. This article would have a review of materials and sources of mercury, public health concerns and the methods of mercury contamination control in fish and seafood products.