Investigating Fish Quality in Lesser Slave Lake

Fish along the southern shore of Lesser Slave Lake contribute to the physical, cultural, and social well-being of Sucker Creek and Driftpile First Nations in Alberta. Elders from these communities noticed a change in the taste of fish from the lake and more physical abnormalities in fish. They worried that these changes were due to the growth of industrial activity in the region. The goal of this study was to examine the quality of fish eaten by members of the First Nations living along Lesser Slave Lake. The team also wanted to address the apparent increase in abnormalities in fish.

The research team surveyed residents to determine their fish consumption rates. They tested samples of fish tissue for metal contaminants (including selenium and mercury), volatile organic compounds, polycyclic aromatic hydrocarbons (PAHs), and other selected organic compounds.

All of the fish caught had mercury levels below the Health Canada guidance for the sale of commercial fish. There were no health concerns with organic chemicals in the fish. The research found very few abnormalities in the fish, which they concluded were naturally occurring and posed no health risks. Naturally occurring chemicals were present and likely caused any changes to the flavour. The study concluded that whitefish and jackfish from Lesser Slave Lake were safe to eat at current levels of consumption.