Perfluorinated compounds are very stable, making their degradation in nature a slow process. As a consequence, the PFC concentration will have a tendency to magnify up the food chain. Analyses carried out by the National Institute of Nutrition and Seafood Research (NIFES) in 2007 have shown that the amount of PFC is very low in seafood samples examined so far. Due to the compounds unique properties the greatest concentrations are found in fish blood, liver and kidneys. In samples of whole capelin and shrimp NIFES have found low concentrations of several PFCs, and filets of, for example, farmed salmon has levels below what we can quantify to date.
