Just as fruits and vegetables contain traces of nitrates, nearly all fish and shellfish contain traces of mercury.

By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.

1. Do not eat shark, swordfish, king mackerel, or tilefish because they contain high levels of mercury.

2. Eat up to 12 ounces (2 average meals) per week of a variety of fish and shellfish that are lower in mercury.

• 5 of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish. Salmon also contains more of heart healthy omega-3 fatty acids than any other common fish. These omega-3 fatty acids are important for babies brain and eye development.
• Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. The best safe recommendations say that a 25-pound toddler can have about 1/3 can of light tuna per week. Many people and organizations, including the Environmental Working Group and the Natural Resources Defenses Council,
  recommend against any white (albacore) tuna consumption for young children and pregnant women.

3. Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, you should eat up to 6 ounces of fish you catch from local waters (one average meal) per week, but don't consume any other fish during that week.

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