Table 7.
Characteristics of tested samples in relation to their origin.
| Type | ||||
|---|---|---|---|---|
| Fish (252 Individual Samples) | Seafood (105 Individual Samples) | Matrix (132 Individual Samples) | ||
| Predatory (147 Samples) | Non-predatory (105 Samples) | Molluscs (75 Samples) | Shellfish (30 Samples) | |
| Salmon (Atlantic) | Pollock (Alaska) | Squid (Indian) | Prawns (Kidi) | Jelly |
| Tuna (Bonito) | Sardine (European) | Mussel (Chilean) | Crab sticks | Oil |
| Mackerel (Atlantic) | Sprat | Octopus (Vulgaris) | Crab sticks (smoked from sushi) | Floods vinegar |
| Cod (Atlantic) | Herring (Baltic) | Sauce: -Tomato juice -Chili sauce -Cream sauce -Dill sauce -Mustard sauce -Salsa sauce -Own juice |
||
| Cod (Black) | Herring (Atlantic) | |||
| Cod (smoked from sushi) | ||||