Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption

•Hg & As increased for every culinary treatment with exception of As in boiled fish.•As Bioaccessibility was always very high (exceeding 96%).•MeHg bioaccessibility was lower after grilling, 60%, & roasting, 55%.•Risk-benefit assessment leads to advising not exceeding one weekly meal of seabream.•Se bioaccessibility exceeded 85% and balanced the deleterious effects of MeHg.