Low lipid ground fish meats （LFM） were prepared from seabass under water pulverization and centrifugation （UWPC）. The concentration of coplanar PCBs （Co-PCBs） in the LFM decreased to 1/20-1/10 of those in the normal fish miced meats， while only 1/2 of Co-PCBs were reduced in the normal minced meats. The decrease of Co-PCBs from fish meats was due to the reduction of lipid from original meat. These results suggest that the application of the UWPC in seafood would contribute to reduction of Co-PCBs.
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