Fish is generally a healthy food group to eat, offering high-quality, low-fat protein and containing oils that can lower risk of heart disease. The U.S. Centers for Disease Control and Prevention (CDC) recommends that adults eat up to 12 ounces per week of fish and shellfish.
However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish.

Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.

Individuals should choose fishes with a lower mercury content, including shrimp, canned light tuna, salmon, pollock and catfish. Albacore tuna has more mercury than canned light tuna, so limit consumption of albacore tuna to less than 6 ounces per week.

Highest levels of mercury are found in swordfish, shark, king mackerel and tile fish. Women who are or might become pregnant and young children especially should avoid these fishes.

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