Table 4.9. Distribution of Mean Molybdenum Levels in the Resource Survey, by Species (continued) 
| Ranges of Mean Molybdenum Content. m2/ 
sia zigken|einicielalejelelelelels/aia\a aie 
Species a Slo fOlala/aJo|o}A} AN} |) ~s]1n on] aN] || in} 
puri’ species Tissuel/ ~8 2 $l4/8|8(2/8/8/8/8/8|2/21 9] S/S) g)8|s/sisieisisiais 
Mollusca ° 8. 2 EN[S/8 S\S|s|d/d/d|d}ajaijei}-s M|DINISISISIC/S 
189-001 Oyster, eastern shucked 
189-002 Oyster, Pacific (giant) shucked 79 41 
190-014 Scallop, Atlantic adductor muscle 9209 
bay 
190-016 Scallop, calico shucked 19 (10 
adductor muscle 99 43 
190-028 Scallop, pink adductor muscle 5 0 
190-013 Scallop, sea (smooth) adductor muscle jj 5 
188-003 Squid, Atlantic longfinned whole 23 8 
mantle 110 25 
188-006 Squid, Pacific whole 590 22 
188-014 Squid, shortfinned mantle 92 22 
Crustacea 
196-001 Crab, blue body meat 35 24 
claw meat 5 nL 
claw & body meat 53 34 
196-011 Crab, dungeness meat, unk. 42 17 
claw & body meat 8 5| |p 
196-012 Crab, king meat, unk. 29 17/ [U 
claw & body meat 9 3/ Ip 
196-006 Crab, red, deep sea meat, unk. 25 131 
196-003 Crab, rock meat, unk. 15 13 
196-035 Crab, tanner (bairdi) meat, unk. 59 8 
194-012 Lobster, northern body meat 2 2 
(American) claw meat 9 olcl 
tail meat 92 1 
leg meat a 1 F 
claw & tail meat 80 43] [K 
194-002 Lobster. spiny (Atlantic) tail meat 40 17[ 
194-003 Lobster, spiny (Pacific) tail meat 5 5|_ Ir] 
192-012 Shrimp, Alaska tail, peeled 17 3 
(sidestripe) 
192-005 Shrimp, brown tail, peeled 53 45]| | 
192-007 Shrimp, ocean tail, peeled 49 3|_Ipl | 
192-010 Shrimp, pink tail, peeled 59 25 IP 
192-011 Shrimp, pink (northern) tail, peeled 64 19| |p 
192-003 Shrimp, royal red tail, peeled j2 6| Ip 
192-004 Shrimp, white tail, peeled 76 27] | 
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; 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). 
