http://www.wmur.com/health/19646567/detail.html?taf=man

Just another reason why the Striped Bass is such a good fish.

You'll be sick of the taste before you can ingest enough mercury to hurt you.

All Hail Stripers, All Hail Stripers.

Also, if you clean your fish with this in consideration, you can avoid certain areas where the fish normally retain contaminants, like the darker fatty tissue along the skin concentrated more towards a line parallel to the fish's spine. It's very easy as you fillet the fish to gently scrape off almost all of this fatty, darker tissue. I almost always remove this darker line of tissue on any fish I catch.

Another thing would be to fillet and not cut "salmon" like steaks, where you cut through the spine cutting the fish vertically as some mercury collects in the spinal tissue.

http://www.snh.org.uk/Salmonintheclassroom/graphics/photo-salmonfillets.jpg

The dark meat is the most flavorful:musc:

The dark meat is the most flavorful:musc:

I know,,,, just like a Kobe steak, that fatty tissue adds the most flavor, but that is where the contaminants are usually stored.