Table 4.1. Distribution of Mean Antimony Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Antimony Content, ppm2/ 
Pr ] 
IDjajolo|o 
VITA IAIAIS/AISIASSANSILN| Slolalalola 
Species 9 D\d lO|d!9/O]O/O} A] AQ) 9} 4] nN} o/s Joo t\in|o 
ae Species Tissuel/ ~8 2 9\4/Sisielelsiaisisis|siaisisisisis : 
BoB Blolalablehaloln|aolalololololo o|o ° 
Mollusca BE 8 eNicsplclllelslolisalspaisis 3 
189-001 Oyster, eastern shucked 452 136 s a 
189-002 Oyster, Pacific (giant) shucked 70 55 basi | | 
190-014 Scatlop, Atlantic adductor muscle 20 17 [aL || 
bay | | 
190-016 Scallop, calico shucked 10 CHip (eal - 
adductor muscle 20 17] | |_ Tal [| 
190-028 Scallop, pink adductor muscle 510 ] 
190-013 Scallop, sea (smooth) adductor muscle 11 11 Al 7 
188-003 Squid, Atlantic longfinned whole 23 23 | W f 
mantle 110 37 | N fill 
188-006 Squid, Pacific whole 50 48 W [eal 
188-014 Squid, shortfinned mantle 91 49 [| 
Crustacea | | 
196-001 Crab, blue body meat 35 32 B 
claw meat 5 4 Cc EE 
claw & body meat 54 27 D 
196-011 Crab, dungeness meat, unk. 42 38 [ |_| 
claw & body meat 8 5 
196-012 Crab, king meat, unk. 20 20 | ] i lu [| 
claw & body meat S19 me D | 
196-006 Crab, red, deep sea meat, unk. 25 3 (ple | | 
196-003 Crab, rock meat, unk. 15 3 
196-035 Crab, tanner (bairdi) Meat, unk. 49 49 U 
194-012 Lobster, northern body meat 2 2/7 | | | |B |_| |_| =a 
(American) claw meat yo P| | asic al (ia 
tail meat 2 2 me rial [an iE 
leg meat dog (SAE 
claw & tail meat 80 75 K | 
194-002 Lobster, spiny (Atlantic) tail meat 39 37 fe ca cf 
194-003 Lobster, spiny (Pacific) tail meat 5 5 ETE feat T | | 
192-012 Shrimp, Alaska tail, peeled 17 17 | | | iP | [| 
(sidestripe) [sia aia | [i [| 
192-005 Shrimp, brown tail, peeled 53 39 | | ia fost | 
192-007 Shrimp, ocean tail, peeled 10 10 | | | | \p 
192-010 Shrimp, pink tail, peeled 50 35 | [|| [1 P 
192-011 Shrimp, pink (northern) tail, peeled 64 33 fis a eal | |p Rima 
192-003 Shrimp, royal red tail, peeled 12 12 [/{ TTT] | | Pl [| eae | 
192-004 Shrimp, white tail, peeled 77 61 ] Pp al (el 
1/ The letters in the boxes correspond to the tissue or cut of fish analyzed, as follows: a, adductor 
muscle; b, body meat; c, claw meat; d, claw & body meat; e, headed; f, leg meat; g, gutted; h, headed 
and gutted; k, claw & tail meat; 1, liver; m, muscle; n, mantle, skinless; p, tail, peeled; q, milt; 
r, roe; s, shucked; t, tail meat; u, meat, unk.; w, whole. 
2/ Mean analytical values falling on the upper limit of each range are included in the next higher range 
(e.g., 0.2 is included in the range 0.2 to 0.3 ppm and not 0.1 to 0.2 ppm). 
