Table 4.13. Distribution of Mean Tin Levels in the Resource Survey, by Species (continued) 
olojojajo|o 
See ee sella ig eisigisisisis 
Species 2 Dd JAJA! DJOlO} AIAN] 9} st] tn] WO) J00 |] A] NN] 9] | EN 
ais species Tissuel/ 38 2 S[4/9/8/8/8/8/8/8/8/3/ 8/8) 2} 9) s/sis/sigisisiaiays 
So 8 Bloldlamls|n|olnlaolalololojo siojosjojsjojo|sio 
Mollusca 28 ZENS S\e\d/d|dlololalajai}-s] nol |ajalolsisicia 
189-001 Oyster, eastern shucked 149 149 s BREBEBEoRE 
189-002 Oyster, Pacific (giant) shucked 70 70 | Ss ES Se | | 
190-014 Scallop, Atlantic adductor muscle 20 20 aa | ell B 
bay | 
190-016 Scallop, calico shucked 9 9 | | [ | ~ 
adductor muscle 20 20/ | | | Al ial 
190-028 Scallop, pink adductor muscle 5 ui) a sll aA Tr 
190-013 Scallop, sea (smooth) adductor muscle 19 10 A Tats al a 
188-003 Squid, Atlantic longfinned whole 23 23/17 111 WLLL 
mantle 107 107{ | [| | | | IN 
188-006 Squid, Pacific whole 50 50] | els 
188-014 Squid, shortfinned mantle g9 inl 
Crustacea 
196-001 Crab, blue body meat 33 
claw meat 4 
claw & body meat 53 
196-011 Crab, dungeness meat, unk. 41 
claw & body meat 7 
196-012 Crab, king meat, unk. 20 
claw & body meat 9 
196-006 Crab, red, deep sea meat, unk. 25 
196-003 Crab, rock meat, unk. 15 
196-035 Crab, tanner (bairdi) meat, unk. 43 
194-012 Lobster, northern body meat 2 
(American) claw meat 2 
tail meat 2 
leg meat 2 
claw & tail meat 78 
194-002 Lobster, spiny (Atlantic) tail meat 39 
194-003 Lobster, spiny (Pacific) tail meat 5 
192-012 Shrimp, Alaska tail, peeled 17 
(sidestripe) 
192-005 Shrimp, brown tail, peeled 50 
192-007 Shrimp, ocean tail, peeled 8 
192-010 Shrimp, pink tail, peeled 49 
192-011 Shrimp, pink (northern) tail, peeled 62 
192-003 Shrimp, royal red tail, peeled 12 
192-004 Shrimp, white tail, peeled 73 
1/ The letters in the boxes correspond 
muscle; b, body meat; c, claw meat; 
and gutted; k, claw & tail meat; l, 
Ranges of Mean Tin Content, ppm2/ 
to the tissue or cut of fish analyzed, as follows: a, adductor 
d, claw 
& body meat; e, headed; £, leg meat; g, gutted; h, headed 
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). 
108 
