Beyond trans fats and excess salt, fish sticks may also contain other harmful substances formed during production and thermal processing. This includes polycyclic aromatic hydrocarbons (PAHs ...

in addition to looking for PCBs (polychlorinated biphenyls), PAHs (polycyclic aromatic hydrocarbons), metals and certain pesticides. PCBs are also considered a “chemical of concern” in fish ...

These are called carcinogens and there are two groups – heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). Both form when meat like beef, pork or fish is cooked at high ...