Fresh and processed Irish fish is completely "safe to eat" according to the Food Safety Authority of Ireland (FSAI).
The FSAI, in conjunction with the Marine Institute and An Bord Iascaigh Mhara, today released the results of a comprehensive study into the levels of dioxins, furans, polychlorinated biphenyls (PCB) and brominated flame retardants in fresh and processed fish products.
The study found that levels of potentially harmful contaminants in a variety of fish species and fresh and processed fish products available on the Irish market are well below current EU limits.
A total of 70 fish product samples were collected and analysed for the study including farmed and wild Atlantic salmon; smoked farmed salmon and canned salmon; fresh and canned herring; fresh and canned mackerel; fresh and canned tuna; fresh shellfish and canned sardines.
The study was undertaken as a consequence of concern about the possible effects on human health of environmental contaminants, known to be present in a number of foodstuffs of animal origin, notably fish, meat, eggs and dairy products.
The deputy chief executive of the FSAI Alan Reilly stressed the importance of consumers continuing to appreciate the role and benefits of fish in a healthy diet.
"Although fish is a recognised dietary source of dioxins, furans and PCBs, this study highlights that the levels of these contaminants are low in Irish fish products," he said.
Full results of the study are available on www.fsai.ie