EN
Mercury content was determined by the AAS cold vapour technigue in some fish products (canned unny fish, canned sardine fish, fish paste and preserves). 2,0 g to 5,0 g fish samples were mineralized by the wet oxidation method using concentrated acid nixture (H2SO4, HNO3 HCIO4). The canned tunny was found to contain from 0,040 to 0,578 Hg/kg, and the canned sardine iicrcury content was 0,020 to 0,062 mg Hg/kg. The level of mercury was 0,010 to 0,480 mg Hg/kg fish paste and 0,008 to 0,750 mg Hg/kg in fish preserves. Mercury content of all analysed fish product samples was below the maximum permissible limit set out in relevant Polish legal regulations (1.0 mg Hg/kg).