Effects of skin removal on contaminant levels in salmon and trout filets

► The effects of skin removal on concentrations of mercury and persistent organochlorines in four fish species were assessed. ► Concentrations of the lipophilic organochlorines declined after skin removal, which reduced the lipid contents of the filets. ► Mercury concentrations increase after skin removal, indicating mercury is mainly associated with fish muscles. ► Trimming skin from salmon and trout filets before consumption is helpful in reducing exposure to toxic contaminants.