AbstractThe fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials. The major source of the fluoride was the bones which were incorporated in the product to a variable extent. The levels in fresh fillets ranged between 2·3 and 5·4 ppm while whole eviscerated fish contained 3·6‐57 ppm fluoride.