Brooklyn Maps:

Brooklyn Environmental Justice Areas

Downloadable Reference Materials Library:

Fish Eating Poster and map of Contaminaetd Waters

• All fish contain some mercury
• You can’t see it, smell it, or taste it
• Special tests can measure it
• Larger, older fi sh tend to have more mercury than younger fish
• Fish that eat other fi sh have the most mercury in their fl esh
• In the ocean, these are sharks and swordfish
• In lakes, rivers and reservoirs, bass generally have the highest levels of mercury.

• PCBs, dioxins and other contaminants are toxic mixtures of chemicals that break down very slowly in the environment
• They accumulate in the fatty parts of fi sh that eat smaller fish
• Bottom feeding fi sh have the highest levels of PCBs

• Proper trimming and cooking can reduce the PCB
  content, but not mercury content
• Eat smaller fi sh rather than large predator fish
• Eat smaller portions of fish that may be contaminated
• Do not buy fi sh directly from anglers on piers.
• Choose fi sh lower in mercury like trout, wild salmon, tilapia, cod, sole, sardines, shrimp, and other shellfish
• Eat only the skin-off fi llet of the fi sh
• Because toxins concentrate in fat, trimming
  and cooking fi sh so the fats drip off can
  reduce PCB content (but not mercury)
• Remove and throw away the head, skin, guts, kidneys, liver and fatty parts before cooking
• Broil, bake or grill fi sh, discarding cooking juices. Deep-frying and pan-frying are not recommended
• When preparing blue crab, never eat the crab “mustard”

Protect your Families health

Follow New York State Fish Consumption Advisories