|
As for preparing and cooking fish, the Health Department issued the following recommendations:
*Choose small fish. Older and larger fish may be more contaminated because they have had more time to accumulate contaminants in their bodies.
*Use a method of filleting fish that will reduce the skin, fatty material and dark meat, because those parts contain many of the contaminants.
*Cooking methods like broiling, poaching, boiling and baking, which allow contaminants from the fatty parts of the fish to drain out, are preferable. Pan frying is not recommended. Cooking liquids from fish should be avoided.
*For shellfish, do not eat the soft green substance found in the body section. These parts, known as the tomalley or liver, contain high levels of PCB's.
Additional information on the health advisory can be obtained by calling the State Health Department at (800) 458-1158
Google PCBs ... worst cases Hudson River fish I believe .. BS ??? I cut the dark stuff off and toss...
|