Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

Some fish from Lake Ontario, and its connecting streams, rivers, ponds, and bays contain dangerous chemicals in amounts considered too high to be safe by the New York State Health Department. Fish from other bodies of water in NYS also are of concern.

Some locally caught fish contain a variety of chemicals that may be harmful if eaten. These chemicals have entered our environment from factories, businesses, and households. People take in these chemicals from eating the fish but not from drinking the water.

The following Health Advisories come from the NYS Department of Health for 2000-2001. Historically they have been updated every 2 years.

Women of childbearing age and children under age 15 should not eat any fish caught in Lake Ontario and surrounding waters. Other members of your family should not eat any of these kinds of fish: American eel, channel catfish, carp, lake trout over 25", brown trout over 20" and chinook salmon. Only one meal a month of the following fish should be eaten: White sucker, rainbow trout, smaller lake trout, smaller brown trout and coho salmon over 25". Eat no White perch caught west of Point Breeze and only one meal per month of White perch caught East of Point Breeze. Eat no more than one meal a week of any other kind of fish caught in local water should be eaten. Specific recommendations for other bodies of water in NYS are available from your Cornell Cooperative Extension Office or the NYS Department of Health.

If you choose to eat locally caught fish, there are preparation methods that can reduce the amount of chemicals in the fish.

Choose small fish of legal size. Many of the contaminants are found within the fatty portions of the fish. You can reduce these contaminants in fish by properly trimming, skinning, and cooking. Remove the skin and trim the fat areas from the belly flap, the dark line along the side of the fish, and the fat along the back line. Broil, grill, or bake the fish on a rack so that the fat drips away. Do not use drippings to prepare sauces or gravies. Do not fry the fish. This retains the fish fat where most of the chemicals are stored.