Is it okay to eat fish during pregnancy?

Fish and shellfish are an important part of a healthy diet. They contain high-quality nutrients. They are low in saturated fat and contain omega-3 fatty acids that can contribute to heart health. However, nearly all fish and shellfish contain traces of mercury. Some fish and shellfish contain higher levels of mercury that may harm an unborn baby’s developing brain and nerves. The Food and Drug Administration (FDA) advises women who may become pregnant, pregnant women, nursing mothers and young children to avoid some types of fish with high mercury levels. Instead, they should eat fish and shellfish that are lower in mercury. Here are some guidelines for eating fish and other types of seafood: Do not eat shark, swordfish, king mackerel, or tilefish (white snapper) because these fish contain high levels of mercury. Do not eat more than six ounces of canned white (albacore) tuna, tuna steak, or halibut each week. Do not eat more than two servings or a total of 12 ounces of fish each week. Choose shrimp, scallops, salmon, pollock, cod, catfish, or light canned tuna. These types of fish and seafood contain less mercury. Eating oysters and clams may increase your risk for infection. Do not refrigerate smoked seafood unless it is contained in a cooked dish, such as a casserole. Check local advisories about the safety of fish caught in local lakes, rivers and coastal areas.