Mercury Testing Fish in Botany Bay from Penrhyn to 3rd Runway

warning

MEETING TO DISCUSS Fish and Sediment Testing from Penrhyn and Soil testing within a 1.5km radius of the former ICI/Orica Chlorine Plant will be held from 7pm-9pm Wednesday 3rd June at Hillsdale Community Centre, Bunnerong Road Hillsdale.  More details (including links to reports).

FULL REPORT FROM ECOSURE 2015 Penrhyn Estuary to Third Runway Biota Testing for Orica Mercury Review

Ecosure was commissioned by WSP Group (WSP) to undertake biotic (fish) sampling of
middle trophic species in the Penhryn Estuary of Botany Bay. The fish tissue mercury analyses form part of the larger NSW Environment Protection Authority (EPA) Orica Botany Mercury Independent Review – Stage 2. …….Fish sampling was conducted within the Penrhyn Estuary commencing on the 17th and concluding on the 18th of February 2015. As the uptake of mercury can vary within and between species, a range of fish (including fish at various life history stages) were targeted for analysis. This approach therefore accounted for a range of factors/variables including age, diet, movement and micro habitat use, and thus the potential variation of concentrations within individual species and between other species……………… To maintain consistency with previous investigations and where sufficient individuals were captured, 10 individuals from each species were assessed for mercury concentrations.

fish

NOTE:  In section 6.2 and TABLE (left) reference to the 1.0mg/kg limit in fish  applies to fish at the top of the food chain such as shark for other fish the standard is 0.5mg/kg

Minimum legal take size for these fish:

Yellowfin Bream  25cm; Sea Mullet 30cm; Whiting 27cm; Luderick(Blackfish) 27cm;

From the NSW Food Authority

Many fish have low mercury levels

Other seafood with low mercury levels include:

  • All prawns, lobsters and bugs
  • All squids and octopus
  • Snapper
  • Salmon and trout
  • Trevally
  • Whiting
  • Herring
  • Anchovy
  • Bream
  • Mullet
  • Garfish

These fish can be eaten more frequently, up to two to three times per week.

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