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Health Advisory on Eating Fish Caught in the Hudson RiverIssued by the New York State Department of Health
General Advisory for Eating Sportfish The general health advisory for sportfish is that you eat no more than one meal (one-half pound) per week of fish taken from the state's freshwaters and some marine waters at the mouth of the Hudson River. These include the New York waters of the Hudson River, Upper Bay of New York Harbor (north of Verrazano Narrows Bridge), Arthur Kill, Kill Van Kull, Harlem River and the East River to the Throgs Neck Bridge. This general advisory is to protect against eating large amounts of fish that haven't been tested or may contain unidentified contaminants. The general advisory does not apply to most marine waters. Deformed or Abnormal Fish The health implications of eating deformed or abnormal fish are unknown. Any obviously diseased fish (marked by tumors, lesions or other abnormal condition of the fish skin, meat or internal organs) should be discarded. Cleaning and Cooking Your FishMany contaminants are found at higher levels in the fat of fish. You can
reduce the amount of these contaminants in a fish meal by properly trimming,
skinning and cooking your catch. Remove the skin and trim all the fat from the
belly flap, the line along the sides, the fat along the back and under the skin
(see the diagram below). Cooking or soaking fish cannot eliminate the contaminants, but heat from cooking melts some of the fat in fish and allows some of the contaminated fat to drip away. Broil, grill or bake the trimmed, skinned fish on a rack so that the fat drips away. Do not use drippings to prepare sauces or gravies. Good sanitary practices should be followed when preparing any fish. Fish should be kept iced or refrigerated until cleaned and filleted and then refrigerated until cooked. Hands, utensils and work surfaces should be washed before and after handling any raw food, including fish. Seafood should be cooked to an internal temperature of 140 degrees (F).
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