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Self awareness/prevention (III). The final step is for the consumer to cook fish in a way that would allow the fat to drip away or drain off. This can be accomplished effectively with most cooking methods (e.g., baking, broiling, steaming, and grilling). Data gathered by U.S. EPA (2000b) thus far have shown that up to 60% or more of the POCs could be reduced by the way in which the fat is dripped away or drained off, although a more recent study by Hori et al. (2005) in Japan only showed a reduction of up to 31% for the various cooking methods under study. This lower reduction yield was perhaps due to the different fish species used in the Japanese study, and/or to the (somewhat) different cooking methods used.