Summary of ARHP/PSR Fish Consumption Guidelines

Fish can be an important part of a healthy diet. Following the guidelines below will help ensure that you enjoy the health benefits of eating fish while minimizing any safety problems related to environmental contaminants in fish and shellfish.

For women of childbearing age (including adolescent girls):

• Eat between 6 and 12 ounces of low-mercury, omega-3 rich fish per week. Varieties low in mercury include shrimp, canned light tuna, pollock, salmon, and catfish. Those that have high concentrations of omega-3s include salmon, herring, and sardines.
• Trim fat and skin, and use cooking methods that allow fat to drain away to reduce exposure to contaminants.
• When choosing fish to eat, follow local, state, and federal fish advisories.
• Eat no more than 6 ounces of fish per week when consuming canned albacore (white) tuna, tuna steaks, or other fish that is moderately contaminated with mercury. Examples: bluefish, grouper, orange roughy, marlin, and fresh tuna.
• Do not eat any fish high in mercury. Examples: swordfish, shark, king mackerel, and tilefish.

For children up to age 12:

• Serve children a variety of fish and seafood that are low in mercury and other contaminants and rich in omega-3s (see above). Fish sticks are usually made from fish that are low in pollutants, but are not good sources of omega-3s.
• Limit how frequently children eat fish and seafood to between 6 and 12 ounces a week.
• Limit the amount of each child’s serving based on age and body weight. For example, a toddler might eat a serving of 1 to 2 ounces, whereas an older and larger child may be served 2 to 3 ounces of low-mercury fish. Toddlers and small children should probably not be offered fish moderately contaminated with mercury, such as canned white albacore tuna, because—even at reduced serving sizes— they may get too much mercury for their weight.