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In contrast to the potential health benefits of dietary fish intake, fish could be contaminated with environmental toxicants that may pose health risk to human (6, 10, 11).Overall, Malaysians consumed 168 g/day fish, with Malay ethnics’ (175±143 g/day) consumption of fish significantly (Fish consumption was significantly associated with ethnicity, age, marital status, residential area, and years of education of adults in Peninsular Malaysia, and the data collected are beneficial for the purpose of health risk assessment on the intake of contaminants through fish/seafood consumption.Populations in eastern Asia consumed fish with cooked rice daily, or as part of rice dishes or as side dishes (1).Adults aged 18 years and above were randomly selected and fish consumption data were collected using a 3-day prospective food diary.A total of 2,675 subjects, comprising male (44.2%) and female (55.7%) participants from major ethnics (Malays, 76.9%; Chinese, 14.7%; Indians, 8.3%) with a mean age of 43.4±16.2 years, were involved in this study.The results revealed 10 most frequently consumed marine fish in descending order: Indian mackerel, anchovy, yellowtail and yellow-stripe scads, tuna, sardines, torpedo scad, Indian and short-fin scads, pomfret, red snapper, and king mackerel.

Prawn and squid were also among the most preferred seafood by study subjects.

The most frequently consumed freshwater fish were freshwater catfish and snakehead.

The most preferred cooking style by Malaysians was deep-fried fish, followed by fish cooked in thick and/or thin chili gravy, fish curry, and fish cooked with coconut milk mixed with other spices and flavorings.

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Other possible hazard contributors were cadmium and hexachlorobenzene (6, 12, 14).