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.
