Cd in fish sauce was initially removed with tannin according to a previously described method (Sasaki et al., 2013), and Cd concentrations were reduced from 0.78 ± 0.01 to 0.28 ± 0.01 mg/100 mL(Fig. 1A). Two-thirds of total Cd contents were removed from fish sauce by tannin treatment, presumably corresponding to organic molecule-bound Cd. Subsequently, tannin-treated fish sauce was treated with chelate resin using the batch method, which reduced Cd concentrations to 0.05 ± 0.01 mg/100 mL (CR11) and 0.06 ± 0.01 mg/100 mL (CR20), which were less than one-fifth of that in tannin-treated fish sauce (Fig. 1A). Hence, residual Cd in fish sauce after tannin treatment was removed using the