Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ().

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC-MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control.