Fish can accumulate mercury from their environment and some types of fish contain more mercury than others. Greenseas tuna and salmon contain types of fish which are less likely to contain high levels of mercury such as skipjack tuna and Alaskan pink salmon.
Australian authorities (e.g. FSANZ) provide detailed recommendations on safe fish consumption. The evidence indicates that the benefits of eating 2-3 serves of oily fish per week in pregnant women, outweigh the risks, providing large fish are not consumed1 .
More information about mercury and fish is available from Food Standards Australia New Zealand .
References
- Scientific Consensus Workshop Omega-3 fatty acids essential nutrients for children.
