Today seafood plays a significant role in feeding people worldwide. Identification nutritional value of these products over other protein intake is increasing day by day. In parallel with the increase in fish consumption, assessment of hygiene and health of these products is important. In this study, Heavy metals (Pb, Cr and Cd) were investigated in white fish (Rutilus frissi kutum) from the Caspian Sea in Mazandaran province. Different food treatments were used (frying, salting, grilling, microwaving, boiling and steaming). The results obtained were statistically compared with those of raw fish. An ANOVA test was used to compare the mean metal concentrations between and within groups. The results indicated that the heavy metal content in white fish decreased on various cooking methods. Concentrations of grilled, microwaved and boiled fish were considerably decreased. PRACTICAL APPLICATIONS Although there are several studies about the determination of heavy metals in raw fish or effects of cooking methods on heavy metals, our study is the first one in Caspian Sea region about the consequences of culinary practice on heavy metals in white fish. The study indicates that decreases were statistically significant for heavy metals in some cooking methods.

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