Livewell

Contaminant

Dioxins

Toxic byproducts of combustion and industry.

What it is

Dioxins form as unwanted byproducts of burning waste, smelting, and some chemical manufacturing. They are highly persistent, store in fat, and accumulate up the food chain. Long-term exposure is linked to cancer and reproductive, developmental, and immune effects.

Can you reduce your exposure?

Skin the fish and trim away the fatty areas (belly flap, back, and the dark lateral line). Grill, broil, or bake on a rack so the fat drips off, and discard the drippings — don't make soup or sauce from them. Choosing smaller, younger fish also helps.

How to prepare it

  • Skin the fish — most of the contaminant sits in the fat just under the skin.
  • Trim the fatty areas away: the belly flap, the top of the back, and the dark lateral line down each side.
  • Cook on a rack — grill, broil, or bake — so the fat drips off the fillet.
  • Throw the drippings out; don't use them for soup, sauce, or chowder.
  • Choose smaller, younger fish — they've had less time to build it up.

Waters with Dioxins advisories

82 waters across 19 states.