Fish and shellfish are high in protein, contain omega-3 fatty acids and are low in saturated fat, making them an important part of a healthy diet. However, all fish and shellfish contain some form of mercury and related compounds, with some species containing higher amounts. The FDA and EPA recommend the following tips when consuming seafood if you’re pregnant, nursing, or feeding seafood to a young child:

• Avoid swordfish, shark, king mackerel, and tilefish. These species have a high mercury content.
• Eat up to 12 ounces (2 meals) a week of fish and shellfish that are considered to have low levels of mercury. This would include Pollock, shrimp, catfish, salmon and light canned tuna (tuna steaks and albacore have more mercury than light canned tuna).
• If consuming fish or shellfish caught by family and friends from local waters, please be sure to check local advisories for any food safety issues. If there is no advice available, it is recommended that you consume no more than 6 ounces (one meal) per week of fish caught from local waters and do not consume any other fish during that week.

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