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<blockquote data-quote="fisher01" data-source="post: 5140437" data-attributes="member: 18793"><p>I've fished the banks of Lake Michigan and several of its rivers for mainly salmon and trout for many years. There we had safety notices ranging from do not eat any fish to maybe eating up to 1 Lb. per week due to the high levels of PCB's, etc. Some areas the water just smelled of these harmful chemicals.</p><p></p><p>As the higher concentrations of chemicals are located in the belly fat and skin, one can reduce this amount by processing boneless/skinless fillets. </p><p></p><p>The safest and best tasting fish are boneless/skinless/no belly meat fillets. Also, remove the dark meat and center blood line.</p><p>By doing this, you'll have great mild tasting white/pink fillets.</p></blockquote><p></p>
[QUOTE="fisher01, post: 5140437, member: 18793"] I've fished the banks of Lake Michigan and several of its rivers for mainly salmon and trout for many years. There we had safety notices ranging from do not eat any fish to maybe eating up to 1 Lb. per week due to the high levels of PCB's, etc. Some areas the water just smelled of these harmful chemicals. As the higher concentrations of chemicals are located in the belly fat and skin, one can reduce this amount by processing boneless/skinless fillets. The safest and best tasting fish are boneless/skinless/no belly meat fillets. Also, remove the dark meat and center blood line. By doing this, you'll have great mild tasting white/pink fillets. [/QUOTE]
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