Table 4.12 Distribution of Silver Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Silver Content, ppm2/ 
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slr aeisaiacelelsioisiselelseisisials 
Species 9 O19 OJOJAJOJOlO} A] NI 9) ~s]1n| O] RJ |] AIA] |} 
Bes species Tissuel/ 3 Zgli|sisieis|sig|sis|2}a|s/2/9/2/2/8/2/8/8/8|s/2/8 
BE 8 ESAs aeln|elalciciclalolajelaialcjeicicle 
Mollusca tent use MISIS SISISISISISIFAASSIEISISSISISisis 
189-001 Oyster, eastern shucked 151 150 S 
189-002 Oyster, Pacific (giant) shucked 70 68] | |S I [eae] 
190-014 Scallop, ae adductor muscle 20 20/ A i Ell 
ay 
190-016 Scallop, calico ehuckedse 10 mel isil Seal 
adductor muscle 20 14/A 
190-028 Scallop, pink adductor muscle 5 5/A i 1s al 7 logian|ael 
190-013 Scallop, sea (smooth) adductor muscle 11 11/A/ all 
186-003 Squid, Atlantic longfinned whole 23 23{ [W T ; [aml All 
mantle 110 109|N 
188-006 Squid, Pacific whole 50 50|/w EE li iba 
188-014 Squid, shortfinned mantle 92 92/N a| aaa 
ee 
Crustacea 
196-001 Crab, blue body meat 35 35 B 
claw meat 5 5! [ce LI mane [rela 
claw & body meat 54 54 Fal | | 
196-011 Crab, dungeness meat, unk. 42 40 Tu il 
claw & body meat 7 7 Dial L 
196-012 Crab, king meat, unk. 20 20/U mal 
claw & body meat 9 9/D) | 11 ail 
196-006 Crab, red, deep sea meat, unk. 24 241 | ul | 
196-003 Crab, rock meat, unk. 15 15 U hell 
196-035 Crab, tanner (bairdi) meat, unk. 50 46 |U| IEE 
194-012 Lobster, northern body meat 2 2 (Br 
(American) claw meat 2 2 CG ~- SIE rt 
tail meat 2 2 T ‘a all 
leg meat 2 2 if [F 
claw & tail meat 80 80 [Ik (a ald T al | 
194-002 Lobster, spiny (Atlantic) tail meat 40 32[z| il 
194-003 Lobster, spiny (Pacific) tail meat 5 Giga le timdhel tal my a i 
192-012 Shrimp, Alaska tail, peeled 17 17(/P (al 4 
(sidestripe) 
192-005 Shrimp, brown tail, peeled 53 44/P/ [ ESE 
192-007 Shrimp, ocean tail, peeled 10 9 Pp faa 
192-010 Shrimp, pink tail, peeled 50 44(/P IGE 
192-011 Shrimp, pink (northern) tail, peeled 64 64/ |P | 
192-003 Shrimp, royal red tail, peeled 12 12[P| |_| 
192-004 Shrimp, white tail, peeled 77 61/P{ | oe 
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; 
I, 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). 
103 
