Fish and Your Health

(Page 4 of 4)

April/May 2006
By Lynn Keiley 
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While there’s a lot to keep in mind when selecting fish, you can find healthy, sustainably harvested fish in a variety of price ranges. There’s sure to be a type of fish that will inspire you to schedule a fish night for your family.

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Expert Advice on Choosing Fish

Here are the latest (2004) recommendations from the Environmental Protection Agency and Food and Drug Administration about eating fish and shellfish:

Pregnant women, women who may become pregnant, nursing mothers and children are advised to eat fish and shellfish that are lower in mercury and to avoid some types of fish. Follow these recommendations if you fall into one of those categories:

  • Do not eat shark, swordfish, king mackerel or tilefish.
  • Eat up to 12 ounces (two average-size meals) a week of a variety of fish and shellfish that have low levels of mercury. Commonly eaten low-mercury fish include shrimp, canned light tuna, salmon, pollock and catfish. Albacore tuna is higher in mercury and should make up no more than one meal per week.
  • Check local advisories about the safety of fish caught in local waters. If no advice is available, eat up to 6 ounces (one average-size meal) per week of fish from local waters, but don’t consume any other fish during that week. 

Children should follow the same recommendations, but in smaller portions.

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