Table 4.15. Distribution of Mean Zinc Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Zinc Content pm2/ 
EEGREE Es das gaecsaceece 
als didiatel ASdiciaolaldicidisi|o 
Sista OS] Sa] S| alolm 
Species a J fo) 9] o| O| O| oO} Oo 
Number s i 1/ 2 hits IAs aaa 5 6) 0) 5) Oo) 5) a 
pecies Tissue+ yh ERS g S) a}a)c/ojo}o 
ae ae dd daddies 
Mollusca ‘ovatamontel I Se S]/Sials 
i) Cahn! 
189-001 Oyster, eastern shucked 151 151 
189-002 Oyster, Pacific (giant) shucked 6g 63 ell 
190-014 Scallop, Atlantic adductor muscle 99 99 
bay al eal 
190-016 Scallop, calico shucked 39 10 
adductor muscle 379 29 
190-028 Scallop, pink adductor muscle 5 5 
190-013 Scallop, sea (smooth) adductor muscle jj 11|_| 
188-003 Squid, Atlantic longfinned whole 23 23 
mantle 107 107/ | 
188-006 Squid, Pacific whole 50 50 
188-014 Squid, shortfinned mantle 92 92 
Crustacea 
196-001 Crab, blue body meat 35 35 
claw meat 4 4 
claw & body meat 54 54 
196-011 Crab, dungeness meat, unk. 490 40 
claw & body meat’ g 8 z 
196-012 Crab, king meat, unk. 29 20 
claw & body meat 9 9 
196-006 Crab, red, deep sea meat, unk. 25 25] 
196-003 Crab, rock meat, unk. 15 15] | 
196-035 Crab, tanner (bairdi) meat, unk. 50 50 
194-012 Lobster, northern body meat 2 ap 
(American) claw meat 2 2 
tail meat 2 2| | 
leg meat 2 2t 
claw & tail meat 78 ral 
194-002 Lobster, spiny (Atlantic) tail meat 38 38/ 
194-003 Lobster, spiny (Pacific) tail meat 5 5. 
192-012 Shrimp, Alaska tail, peeled 16 16| 
(sidestripe) | 
192-005 Shrimp, brown tail, peeled 51 51 
192-007 Shrimp, ocean tail, peeled 9 9 
192-010 Shrimp, pink tail, peeled 49 49 
192-011 Shrimp, pink (northern) tail, peeled 64 64 
192-003 Shrimp, royal red tail, peeled 12 12[ 
192-004 Shrimp, white tail, peeled 77 77 | 
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; 
xr, 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). 
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