Home › Fish in pregnancy: the good and the mercury
Fish in pregnancy: the good and the mercury
Aim for 2 to 3 servings of low-mercury fish a week, with at most 2 of oily fish and 2 of tuna. A serving is about 140 g (5 oz) cooked.
The three groups
White or lean fish
Cod, haddock, tilapia, shrimp
Oily fish
Salmon, sardines, trout, mackerel
Tuna
Canned or fresh
A serving is about 140 g (5 oz) cooked. Shark, swordfish and marlin are never on the list: they hold too much mercury.
Fish and seafood, one by one
SardinesSafeSurimi (imitation crab)SafeCrab and lobsterPrepareFish roe and caviarPrepareMackerel (Atlantic)PrepareMussels and clamsPrepareSalmonPrepareShrimp and prawnsPrepareSmoked salmonPrepareTroutPrepareWhite fish (cod, haddock, tilapia)PrepareAnchoviesLimitCanned tunaLimitFresh tuna steakLimitRaw oystersAvoidShark, swordfish, marlin, king mackerel and tilefishAvoid
Read the guide: Fish in pregnancy →
How much fish can I eat while pregnant?
Aim for 2 to 3 servings of low-mercury fish a week, with at most 2 of oily fish. Keep tuna to about 2 servings a week and avoid shark, swordfish and marlin.
Take Bumplet with you
Search 200+ foods, track caffeine and fish and tick off nutrients on your phone. No account, no ads.
Coming soon to the App Store and Google Play
