@article{oai:repo.qst.go.jp:00043478,
 author = {M., Abdul Malek and Nakahara, Motokazu and Nakamura, Ryouichi and 中原 元和 and 中村 良一},
 issue = {2},
 journal = {Journal of Radiation Research},
 month = {Jun},
 note = {Japanese catfish contaminated by Cs-137 have been used to investigate how dressing and
cooking methods affect the removal of radioactivity from the fish. During the dressing, 6.0% of the initial Cs-137 activity in live fish was removed by washing them,and a further 30.3% of this activity relative to the washed fish was removed by
discarding the nonedible body parts (such as the skeleton, fins, visceral mass, liver
and kidney) and by washing the chopped edible remains. Fish curry was cooked with various spices, vegetable oil, and greens and other vegetables following a method commonly used in Southeast Asian and East Asian countries. The cooking process removed
a further 61.6% of the Cs-137 activity relative to the activity in dressed fish. Taken
together, this normal domestic fish dressing and culinary process removed 74.7% of the
initial Cs-137 activity that had been present in the live fish. During the cooking, 
the radioactivity removed from the fish pieces was found to be distributed throughout
the ingredients of the curry. The cooked pieces retained, on average, 38.5% of the
radioactivity present in the raw dressed pieces. Among the ingredients, the gravy was
found to contain an average of 34.8% of the activity of the dressed fish. The activity
in greens and vegetables was found to vary from 4.0% (in cauliflower) to 7.2% (in potatoes). It may be concluded that normal home preparation and culinary processes 
removed much of the radioactivity from the fish.},
 pages = {309--317},
 title = {Removal of Cs-137 in Japanese Catfish during Preparation for Consumption},
 volume = {45},
 year = {2004}
}