Evaluation of cooking effects on otolith stable carbon and oxygen isotope values of teleostean fish Pomadasys kaakan (Cuvier, 1830).

This study suggests that the cooking processes do not change otolith stable isotopic compositions and will therefore allow for future research to use the otolith δ13 C and δ18 O values to better understand the life history and used habitats of the preserved fish remains in the middens.