Here's some advice for fish eaters from California's Office of Environmental Health Hazard Assessment:
•In the same location, some fish species can have higher chemical levels than others. If possible, eat smaller amounts of several types of fish rather than a large amount of one type.
•Eat only the fillet portions. Don't eat the guts and liver because chemicals usually concentrate in those parts. Also, avoid frequent consumption of any reproductive parts such as eggs.
•Many contaminants are stored in fish fat, so skin the fish when possible and trim any visible fat.
•Use a cooking method that allows juices to drain away from the fish — baking, broiling, grilling or steaming. The juices contain chemicals from fish fat and should be thrown away. If you make stews or chowders, use fillet parts.
•Raw fish may be infested by parasites, so cook fish thoroughly to destroy them. This also helps to reduce the level of many contaminants.
•Pregnant women should talk with their doctors about fish-consumption warnings from the U.S. Food and Drug Administration and the U.S. Environmental Protection Agency.