Whether you buy your fish in a store or catch it yourself, you can lower the amount of chemicals by preparing and cooking your fish carefully.  Make sure to:

• Cook your fish thoroughly.  Cooking fish kills germs, bacteria, and parasites.
• Never eat the guts of the fish.  These contain more chemicals.
• Trim away the dark, fatty parts of the fish.
• Eat store-bought salmon, catfish, shrimp, and scallops which have little or no mercury.
• If you eat canned tuna, each chunk or chunk light which has less mercury than albacore (solid white) tuna.
• Eat younger, smaller fish rather than larger fish, because they generally have less mercury and other chemicals.
• If you fish, make sure you check for advisories in your area and follow them closely.