Table 4.10. Distribution of Mean Nickel Levels in the Resource Survey, by Species 
shucked 151 148 
Species 
Rae Species Tissuel/ = 
5 
Mollusca & 
189-001 Oyster, eastern 
189-002 Oyster, Pacific (giant) shucked 
190-014 Scallop, Atlantic adductor muscle 
bay 
190-016 Scallop, calico shucked 
adductor muscle 
190-028 Scallop, pink adductor muscle 
190-013 Scallop, sea (smooth) adductor muscle 
188-003 Squid, Atlantic longfinned whole 
mantle 
188-006 Squid, Pacific whole 
188-014 Squid, shortfinned mantle 
Crustacea 
196-001 Crab, blue body meat 
claw meat 
claw & body meat 
196-011 Crab, dungeness meat, unk. 
claw & body meat 
196-012 Crab, king meat, unk. 
claw & body meat 
196-006 Crab, red, deep sea meat, unk. 
196-003 Crab, rock meat, unk. 
196-035 Crab, tanner (bairdi) meat, unk. 
194-012 Lobster, northern body meat 
(American) claw meat 
tail meat 
leg meat 
claw & tail meat 
194-002 Lobster, spiny (Atlantic) tail meat 
194-003 Lobster, spiny (Pacific) tail. meat 
192-012 Shrimp, Alaska 
(sidestripe) 
192-005 Shrimp, brown 
192-007 Shrimp, ocean 
192-010 Shrimp, pink 
192-011 Shrimp, pink (northern) 
192-003 Shrimp, royal red 
192-004 Shrimp, white 
tail, peeled 
tail, peeled 
tail, peeled 
tail, peeled 
tail, peeled 
tail, peeled 
tail, peeled 
69 
20 
10 
20 
5 
11 
23 
110 
50 
92 
80 
40 
5 
17 
52 
10 
49 
64 
12 
al 
64 
20 
10 
19 
5 
ata 
23 
110 
48 
92 
80 
39 
5 
17 
L 
48 
10 
48 
64 
12 
70 
(continued) 
Ranges of Mean Nickel Content, ppm2/ 
Ol|O|O/O/|O|O 
NIM ATMO R/DAINIO/O]O/O/O/OJO/O/O} +/ ¢| *] | +) ¢ 
el ele] | eo] of e| e| e| e] ef e| ef e| ce] e] HOIOIDIOIO|O 
DID OOOO JOO! AN] MTN) OLS [DD GAIN | O/T NO 
0/0/90} 0} 0} 0] 0] Of} O/ oO} CO] Oj CO} O/ O/ CO} OJ O/ CO] CO} OF CO} © 
Pip PP YP Vivi ely YY DY Yi LbiD Hib ei yy Hie Hy 
OIAIN M [TN O[ RDN O/O/D/O/OD/O/O|O/OjO/|O/O/O|O 
MIPISEISISISiSizisiniSi@siisigisicisisisicia 
IN Os 
S 
+++ 41 
SESE |_| ak 
K im 
Sere {eal a 
ah |_| 
s 
A 
A 1 
A i 
Wht +— - ++ 
wo 
LI Hae ‘| 
N 
ac] 
ba] 
sul 
P 
[eal lal 
a 
4 
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 
and gutted; k, claw & tail meat; 1, liver; m, muscle; n, mantle, skinless; p, tail, peeled; q, milt; 
r, Toe; 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). 
93 
a, adductor 
