Self awareness/prevention (II). As the first step (e.g., U.S. EPA 2000b), a fish consumer should make every effort to choose younger fish to eat, as by comparison younger fish has less lifetime to concentrate the POC(s) in its body. Prior to cleaning the fish thoroughly, the consumer should remove the fish’s guts since in addition to the fat, some POCs tend to concentrate in the fish’s other organs as well, especially the liver. Insofar as POCs are stored primarily in the fat, and fat in fish is located mainly along the back, the belly, and the dark meat area, the individual should trim the fat, remove the skin, and cut away the fatty dark meat. Skinning the fish will remove the thin layer of fat under the skin.