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Figure 4. Concentrations of mercury in B-cut of muscle from Atlantic halibut sampled in different areas within Norwegian waters (see figure 1 for geographical location of the different areas). Median concentrations (columns) and 25 and 75 percentiles (vertical bars) are shown for each area. Mean values are indicated by red triangles. The maximum level for mercury in muscle meat from Atlantic halibut, 1,0 mg/kg wet weight, is outside the scaling of the figure. The red dotted line indicates the EU and Norwegian maximum level for mercury in muscle meat from most other fish. Different letters above the columns indicate significant differences between the areas (one-way ANOVA with log-transformed mercury values, followed by Tukey post-hoc test, p<0.05)
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