Will cooking or cleaning fish a certain way reduce the aldrin, dieldrin, and PCBs level?
Yes. These chemical contaminants readily accumulate in the fatty tissues of fish. To reduce exposure to these chemicals, the skin, dark (reddish-color) muscle tissue, and fatty portions (i.e. belly fat, side fat, and fat along the top of the back) of the fish should be removed before cooking. The DSHS recommends baking or broiling skinned, trimmed fish on a rack or grill to allow fat to drip away from the fillet. If fish are fried, the frying oil should not be reused. These cooking methods will reduce exposure to many of the most common organic chemical contaminants in fish.
