The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who are pregnant or may become pregnant, nursing mothers, and young children to avoid eating fish that contain high levels of mercury, such as:
- shark
- swordfish
- king mackerel
- tilefish
Up to 12 ounces (2 average meals) a week of a variety of fish and shellfish can be eaten. The most commonly eaten fish that are low in mercury are:
- shrimp
- canned light tuna
- salmon
- pollock
- catfish
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. Up to 6 ounces (one average meal) of albacore tuna can be eaten per week.
If you want more information about the mercury levels in the various types of fish you eat, or to compare commercial levels with those levels now found in Utah fish, see the FDA food safety site mercury levels in commercial fish and shellfish. |
