Impacts of cooking technique on polychlorinated biphenyl and polychlorinated dioxins/furan concentrations in fish and fish products with intake estimates.

Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g(-1) whole weight (ww) in raw octopus to 33 ng·g(-1) ww in baked mackerel.

PCB, PCDD and PCDF residues in fin and non-fin fish products from the Canadian retail market 2002.

Fish products (n=129) available on the Canadian retail market were collected and analyzed for levels of PCBs, PCDDs and PCDFs during the spring of 2002. The collection included samples from eight fish groups (Arctic char, crab, mussels, oysters, salmon, shrimp, tilapia, trout) from the wild and those raised on fish farms, as available. Sample collection included both domestic and imported fish products, however, no significant difference in residue levels was observed between these groups of fish products.

Polybrominated diphenyl ethers in retail fish and shellfish samples purchased from Canadian markets.

Fish and shellfish retail samples (n = 122) were purchased from three Canadian cities in the winter of 2002 and analyzed for a total of 18 polybrominated diphenyl ether (PBDE) congeners. The samples (salmon, trout, tilapia, Arctic char, mussels, oysters, shrimp, and crab) represented the range of fish and shellfish commercially available to Canadian consumers at the time of purchase. Trout and salmon (geometric mean SigmaPBDE = 1600 and 1500 pg/g, wet weight, respectively) were found to contain significantly higher amounts of PBDEs than the mussel, tilapia, and shrimp groups (geometric mean SigmaPBDE = 260, 180, and 48 pg/g, wet weight, respectively).