Trimming of fat from the fillet of salmon as a mean to reduce the content of dioxins and PCB

Wild salmon from the Baltic Sea has contents of dioxins and PCB, which for many of the fish exceed the maximum levels allowed for commercial fishing.

Dioxins and PCB accumulates in the fatty tissues of the fish. These tissues include muscle meat and fat layers under the skin as well as other external fatty tissues.

The project studies the effect of extensively trimming the salmon in order to reduce the levels of dioxins and PCB in the final fillet.