Table 4.2. 
Distribution of Mean Arsenic Levels in the Resource Survey, by Species 
(continued) 
Ranges of Mean Arsenic Content, ppm2/ 
O/O|OJ/O|O|O 
slrtsafelrieinieieisieialeleeielsislalclals 
Species 9 Dd JOJOJODJOlOJ A} AN] |] | 0] RR Joo |] AI] |] 19/0 
Rumer Species Tissuel/ *3 2 &l4/8|8/8|8}8) 8) 8)8) 8) 8) 8) 8) 8) 8)8)3) 3) 8/8) 3) 3/3) 8 
Mollusca 28 ZL ENSISS[Sid|5/S|5 |S] 4ai}4].g |i} o|r-|a3] a olsisiols 
peer Fu eS) a abi nN omic oan et nt 
189-001 Oyster, eastern shucked 148 145) Ss 
189-002 Oyster, Pacific (giant) shucked 69 68 Ss E inl 
190-014 Scailop, Atlantic adductor muscle 20 20 IE A | [ 
bay 
190-016. Scallop, calico shucked 10 10) s 
adductor muscle ]9 19 { | A 
190-028 Scallop, pink adductor muscle 5 5 A 
190-013 Scallop, sea (smooth) adductor muscle 11 11 A 
188-003 Squid, Atlantic longfinned whole 23 23 W neal 
mantle 110 110{ | N 
188-006 Squid, Pacific whole 50 50] |. wt | L | 
188-014 Squid, shortfinned mantle 90 90 im ie el Lala I 
Crustacea 
196-001 Crab, blue body meat 34 34 B 
claw meat 5 5 lz Cc ile 
claw & body meat 52 52 (mel D rl | lel 
196-011 Crab, dungeness meat, unk. 39 39 U 
claw & body meat 6 6 [ D | 
196-012 Crab, king meat, unk. 20 20 (| ean ea eas nial 
claw & body meat 9 9 | [D 
196-006 Crab, red, deep sea Meatseunk., 325) 25 | E U 
196-003 Crab, rock meat, unk. 415 15 [ U 
196-035 Crab, tanner (bairdi) meat, unk. 50 50/1 | | [ U (|i 
194-012 Lobster, northern body meat 2 2 aed Bl 
(American) claw meat 2 ar | (a 
tail meat 2 2 T BI 
leg meat 1 1 lok | F 
claw & tail meat 79 79] | a (Selo elena 
194-002 Lobster, spiny (Atlantic) tail meat 39  39/ jai im ir 
194-003 Lobster, spiny (Pacific) tail. meat AL a i 
192-012 Shrimp, Alaska tail, peeled 17 17 ae 
(sidestripe) (El 
192-005 Shrimp, brown tail, peeled 49 47 [ Pl |: [ 
192-007 Shrimp, ocean tail, peelied=- 10. 20) Pp (SI 
192-010 Shrimp, pink tail, peeled 49 49 P 
192-011 Shrimp, pink (northern) tail, peeled 64 64 Pt 
192-003 Shrimp, royal red tail, peeled 79° 39) lea P 
192-004 Shrimp, white tail, peeled 75 75 LPl mile 
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; 
I, 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). 
53 
