Toxic and Trace Elements in Raw and Cooked Bluefish (Pomatomus saltatrix) from the Black Sea: Benefit–Risk Analysis

This study evaluated the effects of domestic cooking methods (pan-frying, smoking, and grilling) on the concentrations of elements of toxicological concern and essential elements (Cd, Cr, Cu, Fe, Mn, Ni, Zn, and Pb) in the traditionally consumed Black Sea bluefish (<i>Pomatomus saltatrix</i>). The investigation also included an assessment of the associated health risks and benefits by calculating carcinogenic and non-carcinogenic effects as well as benefit-risk ratios. Toxic heavy metals such as Cd, Ni, and Pb were found to be below the maximum residual limits (MRLs) established by relevant food safety authorities. Cooking generally led to increased concentrations of both essential and toxic elements compared to raw samples, with the highest increases observed in grilled and smoked samples. Furthermore, evaluations of (a) estimated weekly intakes (EWIs), (b) target hazard quotients (THQs) for Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn, and (c) hazard quotient ratios for essential fatty acids (HQ_EFA) relative elements indicated that consumption of these cooked bluefish species does not pose significant health risks to consumers.