Health Advisories

Additional Advice for Women and Children Eating fish from Adirondack and Catskill Waters

Certain larger, older fish in the Adirondack and Catskill Mountain regions often contain relatively high levels of mercury in their flesh. Because of this, children under 15 and women under 50 should NOT EAT yellow perch longer than 10″, northern pike, pickerel, walleye, largemouth bass or smallmouth bass from all Adirondack and Catskill region waters. The statewide advisory to eat up to four meals per month applies for yellow perch less than 10″, brook, brown and rainbow trout, bullhead, bluegill/sunfish, rock bass and crappie because these fish tend to have lower mercury levels. Children under 15 and women under 50 should NOT EAT fish from any waters listed above , including those in the Catskill and Adirondack regions.

Additional Advice

Advisories for Lake Erie

Women under the age of 50 and children under the age of 15 are advised to eat up to four meals per month of chinook salmon under 19 inches, burbot, freshwater drum, lake whitefish, rock bass and yellow perch; and eat up to one meal per month of all other fish from Lake Erie. Women over 50 years and men over 15 years of age can eat up to four meals per month of any Lake Erie fish species.

Tips for Healthier Eating

1. Choose sportfish from waterbodies that are not listed above and follow the advice in this guide.
2. When deciding which sportfish to eat, choose smaller fish, consistent with DEC regulations, within a species since they may have lower contaminant levels. Older (larger) fish within a species may be more contaminated because they have had more time to accumulate contaminants in their bodies.
3. To reduce exposures to mercury, avoid or eat less largemouth and smallmouth bass, northern pike, pickerel, walleye and larger yellow perch (e.g., longer than 10 inches) because these fish tend to have higher mercury levels.
4. To reduce exposures to PCBs, dioxin, mirex, DDT, chlordane and dieldrin, avoid or eat less American eel, bluefish, carp, chinook and coho salmon, lake trout, striped bass, weakfish, white and channel catfish, and white perch, because these fish tend to have higher levels of these contaminants.
5. When preparing sportfish, use a method of filleting the fish that will remove the skin, fatty material and dark meat. These parts of the fish contain many of the contaminants.
6. When cooking sportfish, use cooking methods (broiling, grilling and baking) which allow contaminants from the fatty portions of fish to drain out. Pan-frying is not recommended. The cooking liquids and fat drippings of fish should be discarded since these liquids may contain contaminants.
7. Do not eat the soft “green stuff” (mustard, tomalley, liver or hepatopancreas) found in the body section of crab and lobster. This tissue can contain high levels of chemical contaminants, including PCBs, dioxin and heavy metals.
8. Anglers who want to enjoy the fun of fishing but who wish to eliminate the potential risks associated with eating contaminated sportfish may want to consider “catch and release” fishing.
9. Space out your fish meals so you don’t get too much exposure to chemicals at any given time. This is particularly important for women and young children.
10. Bacteria, viruses or parasites may be in or on fish. Keep harvested fish cold. Wear protective gloves when gutting, skinning and filleting. Wash hands and surfaces often when preparing fish, and keep raw foods separate. Cook fish and shellfish thoroughly before eating.

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.

Botulism in Fish and Waterfowl

In recent years, large numbers of some species of Lake Erie fish and waterfowl have been found dead, sick and dying, many of them as a result of botulism poisoning. The botulism poison is produced by Clostridium botulinum, a bacterium which is common in the environment and can produce harmful levels of botulism poison under certain environmental conditions. This poison has been found in some of the affected fish and waterfowl. The botulism poison can cause illness and death if consumed by humans or animals. Cooking may not destroy the botulism poison. This problem may also occur in other waters, and we don’t know whether all or only some fish and waterfowl species can be affected.

No human cases of botulism poisoning have been linked to these events. However, as a precaution, do not eat any fish or game if they are found dead or dying, act abnormally or seem sick. If you must handle dead or dying fish, birds or other animals, cover your hands with disposable rubber or plastic protective gloves or a plastic bag.

Good Sanitary Practices—Bacteria, Viruses and Parasites in Fish & Game

Fish and game and other meats can be contaminated with bacteria, viruses or parasites that can cause illness. You should harvest fish and game that act and look healthy, and follow good sanitary practices when preparing them. We recommend that you wear rubber or plastic protective gloves while filleting, field dressing, skinning or butchering. We also recommend that you remove intestines soon after harvest, don’t eat intestines and avoid direct contact with intestinal contents. Hands, utensils and work surfaces should be washed before and after handling any raw food, including fish and game meat. Fish and game should be kept cool (with ice or refrigerated below 45º F or 7º C) until filleted or butchered, and then should be refrigerated or frozen. Some hunters prefer to hang big game for several days before butchering; this should not be done unless the game can be kept at temperatures consistently below 45º F. Fish and other seafood should be cooked to an internal temperature (in the thickest part) of 140º F (60º C); game birds and other types of wild game meat should be cooked to an internal temperature (in the thickest part) of 165º F (74º C).

Additional Information

To receive an updated, complete version of the advisories, or for more DOH information on health effects from exposure to chemical contaminants, contact:

• Environmental Health Information, call 518-402-7820 or 800-458-1158. Leave your name, number and a brief message and your call will be returned.
• The complete updated advisories are available from the internet at: www.health.ny.gov/fish
• You can also request these updates by e-mail: BTSA@health.state.ny.us
• For more DEC information on contaminant levels in sportfish, contact:
  Bureau of Habitat
  625 Broadway
  Albany, New York 12233-4756
  Telephone: 518-402-8920