Table 4.14. 
Species 
Number 
189-001 
189-002 
190-014 
190-016 
190-028 
190-013 
188-003 
188-006 
188-014 
196-001 
196-011 
196-012 
196-006 
196-003 
196-035 
194-012 
194-002 
194-003 
192-012 
192-005 
192-007 
192-010 
192-011 
192-003 
Distribution of Mean Vanadium Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Vanadium Content, ppm2/ 
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2 DID B/OJO/DJ)O/O| A] y| 9) <4] 19] +O] 09 |v] FN] |] tH} 
Species Tissuel/ <3 Bs SSS SSS ssysssi sys sysjsis sis) s)s\5/5 
Se # ASiaamieislellelaicicloslelslsiaiciaiciaicie 
Mollusca ORS « AMES RISISICICle AISA leieisisisisis 
Oyster, eastern shucked 152 110 
Oyster, Pacific (giant) shucked 70 53 
Scallop, Atlantic adductor muscle 20 8 
bay | a 
Scallop, calico shucked 10 9| ie s | [cee a 
adductor muscle 20 8 A 
Scallop, pink adductor muscle 5 (An imma 
Scallop, sea (smooth) adductor muscle 11 1 A 
Squid, Atlantic longfinned whole 23 8 W 
mantle 110 18 N | me 
Squid, Pacific whole 50 15/ | |W | | al mals 
Squid, shortfinned mantle 92 31 tial iil 
pele 
Crustacea 
Crab, blue body meat 35 19 B 
claw meat 5 alt ine fia 
claw & body meat 53 30 DI 
Crab, dungeness meat, unk. 42 18 | |u el eal 
claw & body meat 8 4 D ‘liga 
Crab, king meat, unk. © 20, 13 Ul 
claw & body meat 9 3} D 
Crab, red, deep sea Meat, unk. 25 14 U 
Crab, rock meat, unk. 15 11 U [ie aa] 
Crab, tanner (bairdi) meat, unk. 50 13 U [ 
Lobster, northern body meat 2 a B toll [i inal = 
(American) claw meat 2 o}c 
tail meat 2 = | 1a 
leg meat 2 a F 
i claw & tail meat 980 auf K ll tH ili =| 
Lobster, spiny (Atlantic) tail meat 49 16 hl eal mel 
Lobster, spiny (Pacific) tail. meat T a | 
Shrimp, Alaska tail, peeled rh 8 P | | 
(sidestripe) | 
Shrimp, brown tail, peeled 52 24] ip 
Shrimp, ocean tail, peeled 10 2 Pp eal 103 aE 
Shrimp, pink tail, peeled 50 30 P 
Shrimp, pink (northern) tail, peeled 64 22 P | | 
Shrimp, royal red tail, peeled 12 7 P ell 
192-004 Shrimp, white tail, peeled 76 28 [P ES 
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; 
Ir, 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). 
113 
