Fish in the early stages of their lives are sensitive to oil. Eggs may not hatch and young fish may die.
Adult fish are more mobile and tend to avoid areas of heavy contamination.
When oil is dissolved, however, it may be taken up through the fishes gills or eaten by the fish. The oil may then accumulate in their liver, gall bladder, and stomach. This may result in tainting of the fish, making it unacceptable for consumption. Fish can break down small quantities of hydrocarbons, thus completely cleaning themselves of contaminants within weeks of exposure. Molluscs, worms, shrimp, oysters, clams, crabs, scallops, and lobster are important to the economy and may suffer from direct smothering by the oil, or may eat particles of the oil.