—- ~ 
Table 4.5. Distribution of Mean Copper Levels in the Resource Survey; by Species (continued) 
Ranges of Mean Copper Content, ppm2/ 
Flee al heliel loll ] 
i olololajo|2 . 
aig aeinjalaleleiciclelelelelelslelaialals | 
Species 2 SIS Sldldld|Sid|a}eg}es|-sfua] S| leo las S/R] | Sal | 
muaber Species Tissuel/ ~ 9 B gl4|8|8)8)8/3)2/8)8)8) 8) 8/8) 8)3)8)8)2) 8/88) 8/5) 8 
BE 8 Elle msimielsjelaleicicielololeleiaielalaiele i 
Mollusca joys = ANIC eple|ejejejoje|a Se ara |O|N/S|S/S/O/O 
189-001 Oyster, eastern shucked 151 151 (en (ela Pst] } 
189-002 Oyster, Pacific (giant) shucked 70 70 ; [| | a I me : 
190-014 Scallop, Atlantic adductor muscle 20 20 A fel 7 
bay : 
190-016 Scallop, calico shucked 49 19 asl | s ) 
adductor muscle 99 99] | Jal [ 
190-028 Scallop, pink adductor muscle 5 5 Tal if 
190-013 Scallop, sea (smooth) adductor muscle jj 11 A a= 
188-003 Squid, Atlantic longfinned whole 22 22 [ Sl a : 
mantle 110 110 NI 
188-006 Squid, Pacific whole 50 50 | — (Lala wht 
188-014 Squid, shortfinned mantle 92 92 [est H T N 
1halel al 
Crustacea | | eG 
196-001 Crab, blue body meat 35 35 | | B Seas 
claw meat 5 5 | all cll 
claw & body meat 54 54 | | | D KEE 
196-011 Crab, dungeness meat, unk. 42 42 [ ] I U HEH 
claw & body meat 8 | LT] 
196-012 Crab, king meat, unk. 19 | i a 
claw & body meat 9 | fel | 
196-006 Crab, red, deep sea meat, unk. 25 
196-003 Crab, rock meat, unk. 15 7 
196-035 Crab, tanner (bairdi) meat, unk. 50 | [el 
194-012 Lobster, northern body meat Zu 2aii | HEH 
(American) claw meat 2 2 | Cc 
tail meat 2 92 | eee 
leg meat 2 2 ff 
claw & tail meat 79 79 | 
194-002 Lobster, spiny (Atlantic) tail meat 40 40 | IT 
194-003 Lobster, spiny (Pacific) tail meat 5 5 
192-012 Shrimp, Alaska tail, peeled 17 17 | 
(sidestripe) 
192-005 Shrimp, brown tail, peeled 53 53 | 
192-007 Shrimp, ocean tail, peeled 10 10 
192-010 Shrimp, pink tail, peeled 50 50 | | 
192-011 Shrimp, pink (northern) tail, peeled 63 63 | 
192-003 Shrimp, royal red tail, peeled 12 12 ie 
192-004 Shrimp, white tail, peeled 74 74 | 
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; Ss, 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). 
