PESTICIDES AND TOTAL POLYCHLORINATED-BIPHENYLS IN CHINOOK SALMON AND CARP HARVESTED FROM THE GREAT-LAKES - EFFECTS OF SKIN-ON AND SKIN-OFF PROCESSING AND SELECTED COOKING METHODS

Pesticides and total PCBs were determined in raw skin-on and skin-off chinook salmon harvested from Lakes Huron and Michigan as well as in carp fillets harvested from Lakes Erie and Huron and after baking, charbroiling, and canning salmon as well as pan and deep fat frying carp. Raw skin-off fillets had an average of less than 50% of the residues found in raw skin-on fillets. Cooked skin-off fillets were also found to have significantly lower residues than the cooked skin-on fillets. Cooking significantly reduced the DDT complex, dieldrin, hexachlorobenzene, the chlordane complex, toxaphene, heptachlor epoxide, and total PCBs contents. Few significant differences were found among cooking methods. Canning did significantly reduce DDE in salmon. Average losses of pesticides and total PCBs from the chinook salmon ranged from 30 to 41%. Similar average percentage losses were found for carp, ranging from 30 to 35% far the DDT complex, chlordane complex, and total PCBs, while the losses of HCB and dieldrin were greater than 40%.