How Much Seafood Is Safe to Eat During Pregnancy? Guidelines and Tips

Learn how much seafood is safe during pregnancy, including low-mercury choices and consumption limits for a healthy baby.

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During pregnancy, it's recommended to consume seafood in moderation due to concerns about mercury and other contaminants. Most guidelines suggest that pregnant women can safely eat up to 12 ounces (340 grams) of low-mercury seafood like shrimp, canned light tuna, salmon, pollock, and catfish per week. It's important to avoid high-mercury fish such as shark, swordfish, king mackerel, and tilefish. Opting for a variety of fish within the recommended limits can contribute to fetal brain and eye development while minimizing potential risks.

FAQs & Answers

  1. Why is mercury a concern in seafood during pregnancy? Mercury can harm fetal brain and nervous system development, so it's important for pregnant women to avoid high-mercury fish to reduce these risks.
  2. Which fish are safest to eat during pregnancy? Low-mercury fish such as shrimp, canned light tuna, salmon, pollock, and catfish are generally safe when consumed within recommended weekly limits.
  3. How much seafood can a pregnant woman safely eat weekly? Most guidelines recommend up to 12 ounces (340 grams) of low-mercury seafood per week during pregnancy.
  4. What types of fish should be avoided during pregnancy? Pregnant women should avoid high-mercury fish like shark, swordfish, king mackerel, and tilefish to protect fetal development.

Watch More

For more information on healthy eating during pregnancy, check out our guides on prenatal vitamins, safe fish recipes, and managing common pregnancy dietary concerns to support both mom and baby.

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