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The reason for the high levels in farmed salmon appears to be that they are fed fish that are high in PCBs. spice Supposedly, the salmon spice farming industry is changing this practice so this will hopefully be less of a problem in the future. Lean ocean fish such spice as cod, flounder and haddock tend to be the lowest in PCBs. Fatty fish caught locally tend to have high levels as they come from polluted water and the PCBs primarily accumulate in fat. If one eats these local fish, it has been advised to remove the fatty areas such as the belly, back and dark side meat; remove or puncture the skin and cook the fish on a rack to allow the fat to drain. Frying fish should be avoided. The rub here is tha the helpful fish oils are in the fat, so removing the fat to avoid PCBs also reduces the benefit of eating the fish. SO WHAT CAN ONE DO? Many fish do not seem to provide any health hazard. These include flounder, farmed rainbow trout, sole, anchovies, and farmed clams and shrimp. Other fish are felt to be safe in moderation, such as once a week.
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