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Are contaminants in Lake Erie fish harmful?

The Ohio Department of Health advises people of all ages to limit consumption of Ohio sport fish to one meal per-week with other consumption advisories in more high-risk areas. Most Lake Erie fish advisories are due to the high levels of mercury and polychorinated biphenyls (PCBs). Unlike spoilage or disease, mercury or PCBs are not detectible with the naked eye, by smell or taste, and mercury can not be removed by cooking or cleaning.

Mercury, even small amounts, can effect the neural development and growth of young children, toddlers, and breast-fed infants. High levels of mercury can also build up in older children and adults and eventually cause symptoms ranging from tremors, vision problems and kidney problems.

PCBs have been shown to cause a lower birth weight, delayed mental and physical development in newborns. Exposure to PCBs can be reduced by the removal of the fish’s fatty tissue. When preparing Lake Erie or river caught fish only consume the fillet of the fish, also remove and throw away the head, skin and innards. It is also recommended to bake, broil or grill fish and not cook the fish in its own fat.

Other recommendations include: consume only younger fish; avoid carp and catfish; do not reuse cooking oil from Lake Erie fish; and check the Ohio Fish Consumption Advisory for consumption restrictions.