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Fish Contamination Education Collaborative (FCEC)
Reduce Your Risk

» For general advice on how to limit your exposure to chemical contaminants in sport fish (e.g., eating smaller fish of legal size), and to see a factsheet on methylmercury and PCBs in sport fish, see the California Sport Fish Consumption Advisories. Guidelines for other California water bodies can be found here.

» Unlike the case for DDTs and PCBs, various cooking and cleaning techniques will not reduce the methylmercury content of fish.  Additionally, there are no known ways to prepare fish (such as soaking in milk) that will reduce the methylmercury content of the fish.

» DDTs and PCBs build up in the fatty parts of fish. To lower the amount of these chemicals in the fish you eat, remove these fatty parts and follow these recommendations:

  • Eat only the fillet.
  • Remove and throw away the head, guts, kidneys, liver and fatty parts such as the skin and belly flap before cooking.
  • Bake, broil, steam or grill fish, letting fatty juices drip away.

*All of the information above is provided by California's Office of Environmental Health and Hazard.