Reduce Exposure to Contaminants in Fish

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• Office of Environmental Health, Safety, and Toxicology

Eat a variety of fish that are low in contaminants - See our healthy fish guide.
Check for local fish consumption advisories by waterbody.
Follow the statewide mercury advisories for which fish to limit or avoid and advice on canned tuna.
Eat smaller fish, they have fewer contaminants.
Remove the fish skin and visible fat before cooking. Grill, broil, or bake the fish. Let the fat drip off during cooking. Don't use the fat for gravy or sauces. Eat the fillet and no other parts - see Angler Wayne's Fish Fillet Demonstration (PDF 338KB).

Remove fish skin and cut off excess fat.

Reduce your exposure to PCBs and other contaminants that collect in the fatty parts of fish by up to 50% by preparing and cooking fish properly.

Note: Mercury cannot be reduced by preparing fish this way, so it's important to avoid eating fish that are high in mercury.

Washington State Department of Health
Office of Environmental Health, Safety, and Toxicology
PO Box 47825, Olympia, WA 98504-7825
Phone: 360-236-3385 Toll Free: 1-877-485-7316

Last Update: 07/26/2011 02:10 PM

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