Table 4. 
3. Distribution of Mean 
Species 
EEGs Species Tissuel/ “3 
da 
a 
Mollusca ORS. 
189-001 Oyster, eastern shucked 151 
189-002 Oyster, Pacific (giant) shucked 70 
190-014 Scallop, Atlantic adductor muscle 20 
bay 
190-016 Scallop, calico shucked 10 
adductor muscle 20 
190-028 Scallop, pink adductor muscle 5 
190-013 Scallop, sea (smooth) adductor muscle 10 
188-003 Squid, Atlantic longfinned whole 23 
mantle 110 
188-006 Squid, Pacific whole 50 
188-014 Squid, shortfinned mantle 92 
Crustacea 
196-001 Crab, blue body meat 32 
claw meat 5 
claw & body meat 54 
196-011 Crab, dungeness meat, unk. 42 
claw & body meat 8 
196-012 Crab, king meat, unk. 20 
claw & body meat 9 
196-006 Crab, red, deep sea meat, unk. 25 
196-003 Crab, rock meat, unk. 15 
196-035 Crab, tanner (bairdi) meat, unk. 48 
194-012 Lobster, northern body meat 2 
(American) claw meat 2 
tail meat 2 
leg meat 2 
claw & tail meat 78 
194-002 Lobster, spiny (Atlantic) tail meat 39 
194-003 Lobster, spiny (Pacific) tail.meat 5 
192-012 Shrimp, Alaska tail, peeled 17 
(sidestripe) 
192-005 Shrimp, brown tail, peeled 53 
192-007 Shrimp, ocean tail, peeled 8 
192-010 Shrimp, pink tail, peeled 49 
192-011 Shrimp, pink (northern) tail, peeled 64 
192-003 Shrimp, royal red tail, peeled 12 
192-004 Shrimp, white tail, peeled 75 
1/ The letters in the boxes correspond to the tissue or cut of fish analyzed, as follows: 
muscle; b, body meat; c, claw meat; d, claw & body meat; e, headed; f, leg meat; g, gutted; h, headed 
to o 6, |f samples 
oF lin mean 
Ranges of Mean 
Cadmium Levels in the Resource Survey, by Species 
(continued) 
Cadmium Content, ppm2/ 
Dr alsa ana 
Le alolololololo/2iF|SiSIFIF 
volnlalnlolo y ape | peace | | 
NYP API VIAISIAISAINAISIAIAA|S| slalajslalo 
Dd ld JdJO/D] OJ} A} AN) 9} 4] 1N | OS Jo9 |) GIN] 9] A 0 
©} 0} o| 0} o| 0] 0] 0} 0} Oo] OJ 0} GO] Of Of o 
SIAN lat |tn}o|R|oolanlola|ololalolo|olojojajojolo 
SIS ISIS|S)S/S/S/S] 4] A} 5s] sl] SiN] aa] a|d|d]d]ala 
NV abe Dl|o/ojolo|o sisigigie 
8 Lt 
eS 
7 
| | le 
a4 
4 Eee 
| 
ore 
a 
i 
a, adductor 
and gutted; k, claw & tail meat; 1, liver; m, muscle; n, mantle, skinless; p, tail, peeled; q, milt; 
Yr, 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). 
——, 
