Table 4. 
8. Distribution of Mean Mercury Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Mercury Content, ppne/ 
arvana SS Pe ths| | 
erizntelriaiajelelelelaleleiclalsiaicisisic| 
Species 2 SSIS Cleo sale 60) on| a]ea| en] calcd 
Number Species Tissuel/ =3 2 Sl4/8/8/8/8]S)8!8)81 8) 8) S| 8) 8) 2)3)3) 8) 8)3) 8! 8) 3) S| 
Mollusca 28, = ENISSB]S|S|e]/S|S]o| aja) sin mjalajsisisicls| 
189-001 Oyster, eastern shucked 153 } 
189-002 Oyster, Pacific (giant) shucked 69 | || 
190-014 Scallop, Atlantic adductor muscle 20 (aay I a 
bay | 
190-016 Scallop, calico shucked 40 1 | 
adductor muscle 20 | | 
190-028 Scallop, pink adductor muscle 5 | | ] i. | 
190-013 Scallop, sea (smooth) adductor muscle 11 ai | | | ie 
188-003 Squid, Atlantic longfinned whole 23 { ali | 
mantle 109 | | | zi | [ 
188-006 Squid, Pacific whole 49 lal Ee 
188-014 Squid, shortfinned mantle 92 i ily LI | 
1 aie | 
Crustacea : | {| et 
196-001 Crab, blue body meat 34 \ 3 
claw meat 5 | T 
claw & body meat 53 4S) iD | {iaea io} 
196-011 Crab, dungeness meat, unk. 42 2} 10 
claw & body meat 8 sit | 
196-012 Crab, king meat, unk. 49 16)U Talpe alan 
claw & body meat 9 9{_ ID 
196-006 Crab, red, deep sea meat, unk. 25 25 ul im 
196-003 Crab, rock meat, unk. 45 13/ fu 
196-035 Crab, tanner (bairdi) meat, unk. 49 35) lUl : al 
194-012 Lobster, northern body meat 2 2 er B 
(American) claw meat 2 2 c 
- tail meat p 2 r 
leg meat 2 2 E | | | | 
claw & tail meat 980 80 K 
194-002 Lobster, spiny (Atlantic) tail meat 40 36[ |T| imal (ial eae [eile 
194-003 Lobster, spiny (Pacific) tail. meat 5 all - if IF (pal | a I eas 
192-012 Shrimp, Alaska tail, peeled 17 6! P | [ | 
_ (sidestripe) || ie eal | | 
192-005 Shrimp, brown tail, peeled 53 30(/Pj |_| | (AS al [Fel ju] 
192-007 Shrimp, ocean tail, peeled 10 4 P (eee aaa | ial aie 
192-010 Shrimp, pink tail, peeled 4g 23/ [P (ee eo a Ei 
192-011 Shrimp, pink (northern) tail, peeled 63 30/P | ci i jealtal | ea 
192-003 Shrimp, royal red tail, peeled 11 11/P iEIEIb i L 
192-004 Shrimp, white tail, peeled 77 951/P] | ail | cdl 
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; £, leg meat; g, gutted; h, headed 
and gutted; k, claw & tail meat; 1, liver; m, muscle; n, mantle, skinless; p, tail, peeled; q, milt; 
T, 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). 
83 
