By J.C. Skea, H.A. Simonin, E.J. Harris, S. Jackling, J.J. Spagnoli, J. Symula, J.R. Colquhoun
Journal of Great Lakes Research, Volume 5, Issue 2, 1979, Pages 153-159, ISSN 0380-1330, DOI: 10.1016/S0380-1330(79)72141-1.

Trimming of Lake Ontario smallmouth bass (Micropterus dolomieui Lacepede) and brown trout (Salmo trutta Linnaeus) was found to reduce levels of mirex, Aroclor 1254, and DDE by 43% to 64%. Trimming included the removal of the skin, dorsal and ventral fat, and the entire lateral line. Of the cooking methods tested (smoking, broiling, baking, and deep frying), only deep frying produced consistently high reductions of all three contaminants.

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