Make sure to choose a variety of fish lower in mercury, such as salmon, tilapia, shrimp, tuna (canned-light), cod, and catfish. Consumption of white (albacore) tuna should not exceed 6 ounces per week. read more
To avoid mercury, the FDA recommends limiting yourself to approximately 12 ounces of fish, or two meals, per week. Some of the most commonly eaten fish low in mercury include canned light tuna, salmon, pollock, catfish and shrimp. read more
The FDA advises that women at high risk can eat two to three servings a week of seafood with low mercury levels and one serving per week of fish with mid-range levels. It says children over age 2 can have one or two servings of seafood a week. Moderation and mindfulness are key. read more