Mercury Levels in Seafood

Mercury

Nearly all fish and shellfish contain traces of methylmercury. The risks depend on the amount and type of fish and shellfish eaten.

The Food and Drug Administration and the Environmental Protection Agency (EPA) state the following safe recommendations for women and young children so they can receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury:

• Eat up to 12 ounces, or two average meals, a week of a variety of fish and shellfish that are low in mercury. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, Pollock and catfish.
  
• Albacore (white) tuna has more mercury than canned light tuna. Safe consumption would be 6 ounces once a week, one average meal.
  
• Follow these same recommendations when feeding fish and shellfish to your young child, but serve small portions.
  
  Source: http://www.fda.gov/fdac/features/2004/304_fish.html

Consumer Advisory

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.