We were doing research on how to reduce the consumption of mercury and other contaminants when eating fish and found it interesting that how you clean fish has a big impact. Here is some information you may find interesting.

PCBs, pesticides and dioxins concentrate to the highest levels in fish with fatty flesh, such as Salmon, Trout, Carp and Catfish. Before cooking, remove the skin, trim off the fatty areas and discard the flesh around the belly area (as shown in the figure below). You can further reduce contaminants by allowing fat to drip away during cooking (e.g. grilling, broiling or baking). If you deep fry fish, do not re-use the oil.


Mercury is the cause of most consumption advisories in inland water bodies. Mercury, as well as perfluorooctane sulfonic acid (PFOS), is evenly distributed in fish flesh so there is nothing you can do to reduce or remove it.

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