Abstract
Cis-, trans-, oxychlordane and trans-nonachlor were determined in the edible part of more than 140 fish samples of 15 different species and in fish meal, -oil and fish feed. The investigated fish included most of the important fish species consumed in Germany. Highest concentrations were found in muscle of marine fish with high or moderate fat content, but also in eel and farmed salmon. Marine fish with low fat content contained only traces of chlordane in the muscle tissue. A relationship between fishing ground and levels of chlordane could not be established. Contamination level of herring was related to the age (length) of the fish. Data are also given for contamination levels of fish meal, -oil and -feed.
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