Abstract
Concentrations of polychlorinated biphenyls (PCBs) and DDT compounds in chinook (Oncorhynchus tshawytscha) and coho (O. kisutch) salmon steaks were reduced slightly by cooking. In chinook, poaching and baking caused reductions of PCBs and pesticides of 2–8% while baking in nylon cooking bags reduced residue levels 11–16%. No significant differences in residue levels were found between chinook steaks cooked with and without skin, while steaks from the anterior halves contained less PCB and pesticide on a fat basis than steaks from the posterior halves. Analyses of a limited number of coho steaks indicated that they were lower in PCB and DDT compounds than the chinook steaks but showed no consistent pattern of reduction due to cooking method.
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