Tabic II PRECOOKED FISH+ Sampic Taken White Meat . White Meat Location of Samplc on Fish Weight of Sample in Grams Radioactivity of Sample in Disintegrations pcr Minute Wet Total Ash (D/m) oper gram oper gram wet wt. ash wt. Lower licft loin 21" 32.00 1.0610 69 21 65 Upper left loin 21" 2h.43 0.8026 65 207 81 from snout flank side (D-5) from snout flank side (A-5) White Meat Lowcr right loin 21" 32.43 0.8670 91 260 106 Dark Meat* Tail :portion 17.07 0.3037 Sk 2el 178 Meats Next to gill cavity 2h.hi 0.3595 110 hed 307 Vertcbrae Midescction, head 1€.00 2.0662 b8.5 267 23 Skin Tail portion 11.38 2.1879 63 5.6 29 Skin Under gill flaps 15.h2 3.9463 6 545 21 Dark Meat* Head 18.36 0.2615 108 569 410 Bone 25.52 7.8720 110 4.3 Ly, from snout (C5) end Head Cooking exudate *Not ordinarily canned s*inalyses made Jugust lL 71h 92 18,600 26 2000