Document ka9j4DOQaogNR7KO6BVb6YeEq

m:rva, n. v. HUES . tk.icnisrrs market arw L,. RUCS 'M 2 2 B/B !'ish-cleaning safety tips given l YONS -- There It concern recently > r fhe safety of eating freshwater K'h fought In Lake Ontario. Lake '"``'Lii'io salmon and 'trout do contain r'rP.`r, or polychlorinated biphenyls. '-'v.ic fish contain levels up to five tv. * higher than the regulations set t V ,;-n Food and Orug Adminlstretlon fnr the commercial sale ol llsh. M'vor. the FOA hat not sat a Y 'V.'Lj ruling on the safety of eating I'fft rontamlnated fish, as It Is not how much humans can tolerate, .v w .ting to Doris $. Castor, Wayne f*iM'".fy Home Economics agent; limit a ruling Is made. Mrs. Castor 1 ' * nfjT?ted some simple steps In ' -h pfoperation that can lessen con . >[,t!cin of PCB't. She said corracf ; i-.ifion and cooking can eliminate much PCB. Members of the salmon family. Including trout, store up let in certain f>ar1% of their body. PC8'i are stored In the greatest concentration In the fat deposits. Locating and ramovlng these areas Is a way to eliminate a large portion of contaminants. In salmon, one fat area runs along the top (dorsal) tin Mne from head to tall. Roughly, It Is V shaped In form and measures up to one-- half Inch In depth on mature salmon. Studies have shown that If contains 30 per cent fat, Mrs. Castor pointed out. If the fish Is to be filleted, she suggested cutting off a strip up to one-half Inch wide on alther side of the back fin. If the fish Is to be cooked whole, make a V-shaped cut from head to tall while removing the top fin. Dispose of the fat strip. , A second fat region Is an area catlad the belly-flap. This It found In all fish. After the fish hes been silt and gutted, remove one half to three-fourths of an Inch of flesh on each belly-flap from gilts to anal opening before cooking. A third layer of fat deposits In most fish Is found In a thin layar |ust under the skin and over the entire body. Most of this fat will melt out it fish Is skinned or the skin Is pricked wllh a sharp fork. --------------- ash.., . said Mrs. Castor. The last easily removable let deposit Is the darker flesh Along the sides of the fish visible after skin has been removed. A shallow cut will remove most of the darker flesh without ruining steaks or flllats. Mrs. Castor said Steamed, baked or broiled fish can drain during cooking. As the fats melt out, PCS are carried away. Dishes should be avoided In which the fish cooks In its own fulcet, boded or in chowders, and she said home economics it not recommending fhpt freshwater fish from the lake be canned. The New York State Dept, of Health Is recommending that consumers limit thetr Intake of PCB-contemlneted fish to one meal a week. Michigan and Wisconsin hove also made this recommendation. The See Grant Advisory Sarvlce has explained polychotrtneted biphenyls a complex mixture of chemicals found In the environment. They art totally man-made since the 1030's and found In water end elr. High con centrations of PCB'i accumulate In human fatty tissues and Is not eliminated. Large doses effect liver, sktn, growth, reproduction end general health, but no one knows hew much PCS cm ba totaratad. Freshwater fish ere the only eoncorn at the present time. Tests show that United States and Canada have widespread PCB accumulations In fish, animals and persons. Ft portent store more than thin parsons. Species having large amounts of PCBs aro alewlves, northern pike, jsmelt, eels, salmon, trout end striped I boss. HUNS 037170