West Virginia DNR - Contaminants in Fish

Fish take in contaminants from the water they live in and the food they eat (chlordane and PCBs, for example). Some of these contaminants build up in the fish over time. Eating contaminated fish can result in a buildup of these chemicals in your body, so it is important to keep your exposure as low as possible. Health problems which may result from contaminants found in fish range from small changes in health that are hard to detect, to birth defects, liver damage and cancer. The meal advice in this advisory is intended to protect children from potential developmental problems. Adults are less likely to have health problems at the same low levels of exposure that affect children.

This advisory helps you plan which fish to keep as well as how often and how much sport fish to eat. It is not intended to discourage you from eating fish, but should be used as a guide to eating fish low in contaminants.

You can reduce your risks by eating fish which are less likely to contain contaminants, and cleaning and cooking them properly.

Panfish, such as bluegill, trout and crappie, eat insects and other aquatic life and are less likely to contain high levels of harmful pollutants. If you eat walleye, bass and other predatory fish, eat the smaller, younger fish which are less likely to contain contaminants. Eat fewer fish like carp and catfish, which feed on the bottom of lakes and rivers and are more likely to contain contaminants.

Fillet fish and throw away the fat, skin and internal organs (where pollutants are most likely to accumulate) before you cook them. Fat is concentrated on the belly, the middle of the back, the line along the sides, and under the skin.

Cooking does not destroy the contaminants, but heat from cooking melts some of the fat in fish and allows some of the contaminated fat to drain away. Broil, grill, or bake the trimmed, skinned fish on a rack so the fat drips away.

Click here for more information on consumption advisories from the West Virginia Department of Health and Human Resources

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