Should pregnant women eat seafood? Well, the FDA actually recommends that pregnant women have 8 to 12 ounces of low-mercury fish per week. However, that message is not very clear because half of the pregnant women they recently surveyed reported having less than 2 ounces per week. This is perhaps because the women didn’t want to take any chances on consuming any mercury. But, considering, there’s good evidence showing that certain fish provide crucial nutrients for your new baby’s development — namely, 2 omega-3 fatty acids known as DHA and EPA, the message should be clearer.
That’s why FDA recently released a press release that hopes to clarify everything. It divides fish into 3 categories: Best choices, good choices, and fish to avoid … other than Dory. You already know you can’t eat or escape her.
So what the hell kind of fish (and shellfish) can your spouse eat? Shrimp, pollock, salmon, tilapia, canned light tuna, and cod are all included in the best choice category. Per recommendations, pregnant women should have 2 to 3 servings of these a week. Conversely, bluefish, grouper, halibut, tilefish (from the Atlantic Ocean), and albacore white tuna, categorized as good choices, should be limited to one serving per week. Tilefish (from the Gulf of Mexico), shark, swordfish, orange roughy, bigeye tuna, marlin, and king mackerel should be as far away from your pregnant partner as the microwave.
The new rules similarly state children should have fish only once or twice a week as well. The good news is that cod and haddock are the most likely to be turned into fish sticks and among the lowest in mercury. The bad news is that your kid may have to learn how to share them with their new sibling way sooner than they thought.
[H/T] WEB MD