Chlordane and toxaphene residues following cooking of treated channel catfish fillets

The reduction in residues of chlordane and toxaphene following cooking (fry ing, baking, and smoking) of fillets obtained from treated Channel catfish (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlo rdane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent f at basis (fb) when raw fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly less (P < 0.05) than frying with re ductions in residues of 12% and 9% (db) or 30% and 33% (fb), respectively. Frying reduced toxaphene residues by 40 to 49% (db) or 65 to 77% (fb), whil e baking and smoking reduced toxaphene by 35% and 24% (db) or 51% and 59% ( fb), respectively.