Presence of polychlorinated biphenyls in aquatic environment their durability, toxicity and accumulation are a serious problem for protection of environment and toxicology of food. This study introduces the influence of such gastronomic processes as: boiling, roasting and sterilization on the level of PCB in meat of carp – Cyprinus carpio L. contaminated with Clophen A50. Qualitative and quantitative analyses of PCBs were carried by CHROMATRON GCHF18,3 gas chromatograph with electron capture detector (ECD). The results showed the influence of heat treatment on the content of PCB in the fish tissue. The highest increase was under the influence of roasting in glass utensil and the lowest increase was under the influence of boiling.