Table 4.4. Distribution of Mean Chromium Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Chromium Content, ppm2/ 
ololojojo|o 
siareialelrleiateicieleleleleiialsialalelala 
Species 2 Bld OlAldJOJOlOlAI]N] | s/t] wR Jao |] 1A] | |) 
Number oats tissuel/ “3 2[4{8/sisigieisigisis}a|sigisisigisisigie|giaiai2 
BE # Feld msjoeln|elaleleleiclololeleielelaleiele 
Mollusca 28 « EMSC PISlS|elelololajsja|s|4jeirjajaiclsigicie 
189-001 Oyster, eastern shucked 150 142 s 
189-002 Oyster, Pacific (giant) shucked 70 67 S 
190-014 Scallop, Atlantic adductor muscle 20 19 Al | 
bay Ct is sa 
190-016 Scallop, calico shucked 10 10 S| if 
adductor muscle 19 18] [A nla al 
190-028 Scallop, pink adductor muscle 5 5 vA oi ena 
190-013 Scallop, sea (smooth) adductor muscle 49 9 A [mele 
188-003 Squid, Atlantic longfinned whole 23 23 Gl 
mantle 106s 105 Fi [ 
188-006 Squid, Pacific whole 49 47| lw 
188-014 Squid, shortfinned mantle 
quid 90 86 | NI tt} | 
Crustacea 
196-001 Crab, blue body meat 35 35 B 
claw meat 5 5 Cc | 
claw & body meat 54 53/ | [D ne r_| 
196-011 Crab, dungeness meat, unk. 4] 39 U 
claw & body meat 8 8 mM lie | 
196-012 Crab, king meat, unk. 20 20] | [Ul | ae 
claw & body meat 9 8| |D ENE ‘fail AE | 
196-006 Crab, red, deep sea meat, unk. 24 24 U 
196-003 Crab, rock meat, unk. 45 15 Ul” Ea Ale al 
196-035 Crab, tanner (bairdi) meat, unk. 47 45) |U al 15 
194-012 Lobster, northern body meat 2 2 B 
(American) claw meat 2 1 cl | Ee 
tail meat 2 2 T 
leg meat 2 a [F 
= claw & tail meat 79 78 |X Testi IF 
194-002 Lobster, spiny (Atlantic) tail meat 40 38] |T IE 
194-003 Lobster, spiny (Pacific) tail. meat 5 jo i 
192-012 Shrimp, Alaska tail, peeled 47 6] |p 
(sidestripe) (ei 
192-005 Shrimp, brown tail, peeled 52 48 Pp ( 
192-007 Shrimp, ocean tail, peeled 10 10 Pp EAR ic | 
192-010 Shrimp, pink tail, peeled 50 50 Pp 
192-011 Shrimp, pink (northern) tail, peeled 61 60 Palau: LT 
192-003 Shrimp, royal red tail, peeled 12 12[ TI [ 
192-004 Shrimp, white tail, peeled 77 73 Ry al | 
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; 
Ir, 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). 
63 
