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  • Title: [Impact of cooking on the content of fish mercury].
    Author: Gremiachikh VA, Tomilina II, Komov VT.
    Journal: Gig Sanit; 2007; (6):64-7. PubMed ID: 18161191.
    Abstract:
    Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.
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