Final answer:
The chemicals of concern when consuming fish like the Yellow Perch are heavy metals, including mercury and cadmium, as well as PCBs. To minimize contamination risk, trim fat and skin, use cooking methods that allow fats to drain, and follow local consumption advisories.
Step-by-step explanation:
When fishing in Irondequoit Bay and catching Yellow Perch, a major concern regarding the consumption of these fish is the accumulation of heavy metals and Polychlorinated Biphenyls (PCBs). These substances can bioaccumulate in fish tissue through a process called biomagnification, where substances like mercury and PCBs become more concentrated as they move up the food chain.
To minimize the risk of contamination when preparing the Yellow Perch, it is advised to trim away the fat and skin, which are places where PCBs and other contaminants are likely to accumulate. Also, cooking methods that allow fats to drain off can help reduce the amount of these substances. Grilling, broiling, or baking on a rack can allow fats to drip away from the fish.
Furthermore, staying informed about local advisories regarding fish consumption and limiting the frequency of eating fish known to have higher levels of contaminants can also minimize health risks. In areas where heavy industrial discharge has occurred, such as the case in Minamata, Japan, high levels of mercury in the fish resulted in a large number of fatalities due to mercury poisoning. This historical event is a stark reminder to be cautious about the potential for contaminated seafood.