Fish provide key nutrients that support a child’s brain development.

Fish are part of a healthy eating pattern and provide key nutrients during pregnancy, breastfeeding, and/or early childhood to support a child’s brain development:

• Omega-3 (called DHA and EPA) and omega-6 fats
• Iron
• Iodine (during pregnancy)
• Choline

Choline also supports development of the baby’s spinal cord.

Fish also provide iron and zinc to support children’s immune systems.

Fish are also a source of other nutrients like protein, vitamin B12, vitamin D, and selenium.

Eating fish can provide other health benefits too.

Fish intake during pregnancy is recommended because moderate scientific evidence shows it can help your baby’s cognitive development.

Strong evidence shows that eating fish, as part of a healthy eating pattern, may have heart health benefits.

Healthy eating patterns that include fish may have other benefits too. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains are associated with:

• Promotion of bone health – decreases the risk for hip fractures **
• Decreases in the risk of becoming overweight or obese **
• Decreases in the risk for colon and rectal cancers **

** There is moderate scientific evidence of a relationship between the eating pattern as a whole and the potential health benefit.

1. What nutrients are in fish and why are they good for you?

Most fish are an excellent source of protein. Most of the fat that is present in fish is healthy polyunsaturated fat. The polyunsaturated omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and omega-6 fatty acids are present in many types of fish and - along with iron, iodine, and choline - are among the key nutrients needed for the rapid brain development that occurs in early childhood. Fish are important sources of selenium, zinc, and other minerals needed by the body. Fish are also natural sources of many B vitamins, like vitamin B12, and oily fish provide vitamins A and D. Iron and zinc also support children’s immune systems, and choline also supports development of the baby’s spinal cord.

2. Why does the Dietary Guidelines for Americans recommend fish as part of a healthy eating pattern?

Strong evidence shows that eating fish, as part of a healthy eating pattern, may provide heart health benefits. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in other foods, including vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains, are associated with the promotion of bone health, decreased risk of becoming overweight or obese, and decreased risk for colon and rectal cancers. Fish intake during pregnancy is recommended because moderate evidence shows it can help the baby’s cognitive development.

3. Can I get the same benefits from omega-3 supplements than from eating fish?

Omega-3 fatty acids are among the key nutrients needed for the rapid brain development that occurs in early childhood. However, omega-3 supplements do not provide the protein, omega-6 fatty acids, vitamins, or minerals found in fish that are also important to your health and your child’s development. Taking supplements instead of eating fish means that you would be missing out on those additional nutrients present in fish that are beneficial to you and/or a child. The research is still underway on the health benefits of omega-3 supplements.

Fats and oils are an essential part of healthy diets. They provide energy, help in forming cells and tissues, and many supply vitamins A, E and K.

Excessive intakes of fats - in fact, excessive intakes of any type of calories - can lead to overweight and obesity, which affects more than 60 percent Americans. Obesity is linked to increased risks for hypertension, type 2 diabetes, coronary heart disease and some cancers.

Yet, some fats and oils can benefit health. Those containing long-chain omega-3 polyunsaturated fatty acids support important biological functions.

Fish can be a rich sources of long-chain omega-3s; but not all fish are created equal. Oily fish such as salmon, trout, sardines and anchovies have high levels of omega-3s; while tilapia, walleye and farmed catfish typically have little or no omega-3s. Studies have shown that including oily fish in your diet can lower triglycerides and reduce the risk of cardiovascular disease. Some researchers have also found positive effects on hypertension and rheumatoid arthritis.

Research has also found consuming adequate amount of omega-3 fatty acids may help preserve muscle, maintain a healthy body weight and reduce risk of osteoporosis. Adding omega-3s to high-fat diets of mice has been shown to prevent those animals from becoming obese. Fish oil supplements have been found to increase muscle protein synthesis in healthy, older adults.

Many Americans eat heart-unhealthy diets that are low in omega-3 fatty acids and contain relatively high amounts of saturated and other unsaturated fatty acids. Ample evidence suggests that this imbalance may also contribute to osteoporosis. For example, data from the National Health and Nutrition Examination Survey of some 14,000 Americans found intakes of saturated fats from animal products to be associated with low bone mineral density. Several animal studies have found that increasing intakes of omega-3 fatty acids improved the formation and retention of bone mineral.

Osteoporosis affects nearly 10 million Americans, especially postmenopausal women. Its risk and impact increase with age and may worsen with obesity due to the effects of chronic inflammation and the strain of excess weight. It is thought that the omega-3 fatty acids in fish oils, which have anti-inflammatory properties, may be useful in improving bone health while preventing obesity.

1. What are mercury and methylmercury?

Mercury is an element that occurs naturally in the environment and is also released to the environment through many types of human activity. It can collect in streams, lakes, and oceans, and is turned into methylmercury in the water or sediment. It is this type of mercury that is present in fish. Methylmercury can be harmful to the brain and nervous system if a person is exposed to too much of it over time.

2. Is there methylmercury in all fish?

Nearly all fish contain at least traces of methylmercury. Fish absorb methylmercury from the food they eat. It tends to build up more in some types of fish than others, especially in larger fish that eat other fish and those fish that live longer.

3. Should I not eat fish in order to avoid mercury?

No. Fish can contribute to a healthy diet. Studies with people who were pregnant found that the nutritional benefits of fish were important for their child’s brain development. While it is important to limit mercury in the diets of those who are pregnant or breastfeeding and children, many types of fish are both nutritious and lower in mercury. Most individuals, including those who are pregnant or breastfeeding and children, eat less than the recommended amount of fish. On average, individuals who are pregnant eat only 4.2 ounces and those who are breastfeeding eat only 7 ounces of fish a week, rather than the recommended amount of 8 to 12 ounces per week. Almost all children do not eat the recommended amount of fish. The chart in this advice shows which fish are the “Best Choices” for those who might become or are pregnant or breastfeeding and for children.

4. Can cleaning or preparing (e.g., cooking) my fish reduce the amount of mercury that might be present?

No. Mercury is found throughout the tissue in fish, so cleaning or cooking will not reduce the amount of mercury. The way to reduce the amount of mercury is to eat the fish shown on the chart identified as the “Best Choices.”

For fish purchased whole in stores please see additional information in the response to Question V.6.

5. Should I be concerned if I eat one serving of the fish listed in the “Choices to Avoid” category?

No, but going forward, you should choose from fish from the “Best Choices” or “Good Choices” categories. Try to avoid eating the “Choices to Avoid” fish or feeding them to children. We recommend you eat a variety of fish from the “Best Choices” and “Good Choices” categories on the chart.

6. Are there other contaminants in fish?

Yes, however, FDA has found that the levels of other contaminants in commercial fish generally do not raise human health concerns. For many years, FDA has sampled and tested commercial fish for pesticides and industrial chemicals as well as other heavy metals besides mercury and the results are available on FDA’s website:

• Pesticide Program Residue Monitoring
• Total Diet Study Analytical Results

Levels of other contaminants vary by location and fish species. State and local health departments or fish and game agencies provide advice on other contaminants, such as polychlorinated biphenyls (PCBs) in fish from particular bodies of water. People who catch their own fish for recreation or as a source of protein in their diets should check for fish and shellfish advisories for both fresh and marine waters.

It is a good idea to remove skin, fat, and internal organs where other types of harmful pollutants may accumulate for fish you and your friends catch before you cook these fish. This is particularly true because fish from some local waters may be more likely to contain other contaminants.

And remember - eat a variety of fish, not just the same type every time you eat fish. There are plenty of fish shown on the chart to choose from, so there are fish for every taste.

For most people, the risk from eating contaminated fish and shellfish is not a health concern. However, some groups of people such as pregnant women, children and the elderly are at a greater health risk than others. Additionally, some individuals are at a higher risk simply because they eat substantially more fish than others.

If you are pregnant, a young child, an older adult, or someone with a weakened immune system, to avoid food-borne illness from bacteria (often called “food poisoning”) you are advised not to eat:

• Raw fish, partially cooked seafood (such as shrimp and crab), or refrigerated smoked seafood.
• Raw shellfish (including oysters, clams, mussels, and scallops) or their juices.

For contaminants that can build up in your body over time, like mercury, refer to the applicable high-risk group section.

People who are Pregnant, May Become Pregnant or are Breastfeeding

The nutritional value of fish is important during growth and development before birth, in early infancy for breastfed infants and in childhood. The health risks from mercury in fish and shellfish depend on the amount of fish and shellfish a person eats and the levels of mercury in the specific fish and shellfish. Some fish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system.

As a result, people who are pregnant or may become pregnant and people who are nursing risk exposing their children to contamination if they eat these fish.

Children

EPA-FDA Advice about Eating Fish: What Pregnant Women and Parents Should Know includes a chart of more than 60 types of fish and shellfish grouped into “best choices,” “good choices” and “choices to avoid.” The advice recommends that children eat 1 to 2 servings of fish each week from the “best choices” list, and in smaller portion sizes than adults:

• 1 to 3 years old should eat 1 ounce per serving
• 4 to 7 years old should eat 2 ounces per serving
• 8 to 10 years old should eat 3 ounces per serving
• 11 and older can eat adult-sized portions of 4 ounces per serving.

Older Adults and People with Underlying Health Conditions

The elderly and those with underlying health conditions may be more susceptible to adverse health effects from contaminated fish even if contamination levels are low.

Both of these groups are at a greater risk to negative health impacts because their bodies may be less able to remove these contaminants safely from their systems. Therefore, these people should limit their consumption of fish and shellfish that may be contaminated.

People Who Eat More Fish Than the Average Person

Eating fish frequently and/or in large quantities can pose a significant health risk because mercury and other contaminants tend to build up in your body over time. This can expose a person to more contamination.

Sport anglers and recreational fishers, as well as subsistence fishers, are at risk because these groups tend to eat more fish than the average person.

These groups should pay particular attention to the types of fish they consume, the amount of fish and the waters that they eat fish from to ensure that they do not put their health at risk. States, territories, and tribes provide advice on fish caught in waters in their jurisdiction. For current advisories visit the relevant fish advisory website.

FDA and EPA have issued advice regarding eating fish.

This advice can help those who might become or are pregnant or breastfeeding as well as parents and caregivers who are feeding children make informed choices when it comes to the types of fish that are nutritious and safe to eat.

Fish provide key nutrients that support a child’s brain development.

Fish are part of a healthy eating pattern and provide key nutrients during pregnancy, breastfeeding, and/or early childhood to support a child’s brain development:

• Omega-3 (called DHA and EPA) and omega-6 fats
• Iron
• Iodine (during pregnancy)
• Choline

Choline also supports development of the baby’s spinal cord. Fish provide iron and zinc to support children’s immune systems. Fish are a source of other nutrients like protein, vitamin B12, vitamin D, and selenium too.

Eating fish can provide other health benefits too.

Fish intake during pregnancy is recommended because moderate scientific evidence shows it can help your baby’s cognitive development.

Strong evidence shows that eating fish, as part of a healthy eating pattern, may have heart health benefits.

Healthy eating patterns that include fish may have other benefits too. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in other foods, including vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains are associated with:

• Promotion of bone health – decreases the risk for hip fractures
• Decreases in the risk of becoming overweight or obese
• Decreases in the risk for colon and rectal cancers

A healthy eating pattern consists of choices across all food groups (vegetables, fruits, grains, dairy, and protein foods, which includes fish), eaten in recommended amounts, and within calorie needs. Healthy eating patterns include foods that provide vitamins, minerals, and other health-promoting components and have no or little added sugars, saturated fat, and sodium.

The Dietary Guidelines for Americans recommends eating fish as part of a healthy eating pattern.

The Dietary Guidelines for Americans recommends:

• At least 8 ounces of seafood (less for children) per week based on a 2,000 calorie diet.
• Those who are pregnant or breastfeeding consume between 8 and 12 ounces per week of a variety of seafood from choices that are lower in mercury.

Choose a variety of fish that are lower in mercury.

While it is important to limit mercury in the diets of those who are pregnant or breastfeeding and children, many types of fish are both nutritious and lower in mercury.

This chart can help you choose which fish to eat, and how often to eat them, based on their mercury levels.

What is a serving? As a guide, use the palm of your hand.

Pregnancy and breastfeeding:

• 1 serving is 4 ounces

Eat 2 to 3 servings a week from the "Best Choices" list
(OR 1 serving from the "Good Choices" list).

Childhood:
On average, a serving is about:

• 1 ounce at age 1 to 3
• 2 ounces at age 4 to 7
• 3 ounces at age 8 to 10
• 4 ounces at age 11

Eat 2 servings a week from the “Best Choices” list.

1. Should children eat fish and if so, how much?

Yes. Fish have important nutrients that can help your child’s growth and development. We recommend children eat 2 servings of fish per week from a variety of “Best Choices,” but the portion sizes should be smaller than adult portions and right for your child’s age and body weight. On average, a serving size is about 1 ounce for children ages 1-3 years, 2 ounces for children ages 4-7 years, 3 ounces for children ages 8-10 years, and 4 ounces for children 11 years and older.

For some children, the healthy dietary patterns in the Dietary Guidelines for Americans (Tables A3-1 and A3-2) include more fish than our advice. To consume those higher amounts, children should only be fed fish from the “Best Choices” list that are even lower in mercury – these fish are anchovies, Atlantic mackerel, catfish, clams, crab, crawfish, flounder, haddock, mullet, oysters, plaice, pollock, salmon, sardines, scallops, shad, shrimp, sole, squid, tilapia, trout, and whiting.

2. When can I start giving my child fish?

According to the Dietary Guidelines for Americans, you can introduce nutritious foods like fish to complement human milk or infant formula in your baby’s diet once they are about 6 months of age. Starting around that time, complementary foods are necessary to ensure adequate nutrition and exposure to flavors, textures, and different types of foods. Give your baby age-and developmentally-appropriate foods to help prevent choking (advice from CDC and USDA). Signs that your baby is ready for complementary foods include:

• Being able to control head and neck
• Sitting up alone or with support
• Bringing objects to the mouth
• Trying to grasp small objects, such as toys or food
• Swallowing food rather than pushing it back out onto the chin.

3. How should I start giving my child fish?

Fish is a common food allergy. Introduce fish and shellfish while watching for signs of an allergy for several days before feeding your child fish a second time. If there is a history of food allergy in the family or your child develops any signs of food allergy, consult with your child’s doctor or nurse. There is no evidence that delaying introduction of allergenic foods, beyond when other foods are introduced, helps to prevent food allergy.

1. How do I use the chart?

Fish provide protein, healthy fatty acids, and many vitamins and minerals—and lower mercury fish are a good choice for everyone. This advice is specifically for those who might become or are pregnant or breastfeeding and children, but everyone can follow this advice.

Use the chart to help you choose which fish to eat or feed your child each week. Eating a variety of fish is better for you and your child than eating the same type of fish every time.

As an adult who is or might become pregnant or is breastfeeding, you should eat 2 to 3 servings a week of fish in the “Best Choices” category, based on a serving size of four ounces, in the context of a total healthy diet.

You can eat 1 serving a week of fish in the “Good Choices” category, but no other fish that week.

You should not eat fish in the “Choices to Avoid” category, and parents and caregivers should not feed them to children. However, if you do eat or serve fish in the “Choices to Avoid” category, choose fish with lower mercury levels going forward.

2. How did you decide which fish went in each category?

We took a cautious and highly protective approach in determining which types of fish belonged in each category. We calculated how many servings the average person who was pregnant could eat in a week using information on mercury content of each fish type from FDA’s database for commercial fish and other sources. If that fish type could be eaten at least three times a week, then we listed it in the “Best Choices” category. If that fish type could be eaten only once or twice a week, but not three times a week, then we listed it in the “Good Choices” category. If a serving of that fish type could not be eaten once a week, then we listed the fish in the “Choices to Avoid” category.

3. How can some fish types be in more than one category?

There are different types (or species) of tuna, such as albacore, bigeye, and yellowfin. Some types of tuna that are bigger or live longer tend to have higher mercury levels, and that is why they are in different categories. So, canned light tuna is in the “Best Choices” category, albacore (or white) tuna and yellowfin tuna are in the “Good Choices” category, and bigeye tuna is in the “Choices to Avoid” category. In addition, fish from the same species that are caught in different geographic locations can vary in mercury content. For example, tilefish are in two categories because tilefish in the Gulf of Mexico have higher mercury levels than those in the Atlantic Ocean.

4. Why are some fish types not on the chart?

If you are looking for a species of fish that is not on the chart, such as mussels, that means we did not have enough reliable mercury data to include it. We plan to update the website if more data become available and as resources permit.

1. What is a serving?

For adults, a typical serving is 4 ounces of fish, measured before cooking. Our advice is to eat 2 to 3 servings of a variety of cooked fish, or about 8 to 12 ounces, in a week. Please see III. CHILDREN below for information specific to children.

2. How can I tell how much 4 ounces is?

Four ounces is about the size and thickness of an adult’s palm.

3. What happens if I eat less fish than the 2 to 3 servings a week you recommend?

You could miss out on the protein, healthy omega-3 and omega-6 fatty acids, minerals, and vitamins present in fish that are beneficial to overall health. Omega-3 and omega-6 fatty acids, vitamin D, iron, zinc, iodine, and choline found in fish are particularly important for those who are pregnant or breastfeeding and children. If you do not eat the recommended amount one week, try to eat the recommended amount from a variety of fish in the following weeks. However, it is possible to meet your nutrient needs through other foods that are sources of these nutrients. A healthy eating pattern consists of choices across all food groups (vegetables, fruits, grains, dairy, and protein foods which can include nutritious options other than fish).

4. What happens if I eat more than 3 servings of fish in a week?

Try to vary the fish you eat. If you eat more than 3 servings in a week, eat fish in the “Best Choices” category. If some choices are fish with higher mercury levels, try to eat fish with lower mercury levels in the following weeks.

5. Should I make any changes to the advice based on my weight?

The advice provided here is intended as a general guideline. For adults who weigh less than the average used to develop our advice (165 pounds), eating smaller portions or eating just two servings of fish a week from the “Best Choices” category can keep your mercury intake within the limits of our advice. For example, you could eat 2.5 ounces three times a week or you could eat 4 ounces two times a week. Please see below for advice for children.

6. How much fish does the Dietary Guidelines for Americans recommend?

The Dietary Guidelines for Americans recommends at least 8 ounces of fish per week (based on a 2,000 calorie diet) and less for children. Those who might become or are pregnant or breastfeeding should eat between 8 and 12 ounces of a variety of fish per week, from choices that are lower in mercury.

1. What is the difference between albacore (white) tuna and canned light tuna?

Albacore, or white tuna, is larger and lives longer than the fish generally used in canned light tuna. Meanwhile, canned light tuna can be a mix of a variety of generally smaller tuna species, most often skipjack.

2. I eat a lot of tuna, especially canned light tuna because it is particularly affordable. Is this okay?

Yes. Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish. You may wish to try other affordable fish in the “Best Choices” category such as canned salmon or sardines, frozen fish, or fresh fish that are at a reduced price.

3. I eat a lot of tuna but prefer to eat albacore tuna. Is this okay?

Albacore tuna, also known as white tuna, typically contains three times more mercury than canned light tuna. When you eat albacore or any of the other fish from the “Good Choices” category, have only 1 serving and no other fish that week.

1. What if I eat fish caught by family and friends?

When eating fish you or others have caught, pay attention to fish advisories on those water bodies. There are waters where there may have been little or no monitoring and, therefore, the extent of potential mercury contamination is unknown. If advice isn’t available, you should limit your consumption of that fish to one serving per week and not eat any other fish that week. Adults should eat no more than 6 ounces that week, children under the age of six should limit their consumption of these fish to 1 to 2 ounces per week, and older children (ages six to twelve) should limit their consumption to 2 to 3 ounces per week. Again, neither adults or children should eat other fish that week.

2. Where do I get information about the safety of fish caught by family or friends?

Check the applicable fishing regulations booklet or website for information about recreationally caught fish. Local, state, and tribal health departments and fish and game agencies also have information about advisories for consuming fish in their jurisdiction. The department that provides information about fish consumption advisories is often different from the one that has information on shellfish bed closures. Different agencies might also be responsible for information about freshwater (inland) fish and marine (coastal) fish. See also EPA’s website about fish consumption advisories and links to websites for state, territorial, and tribal fish advisories.

Aquaculture is the farming of aquatic organisms, such as fish, shellfish (bivalves and crustaceans), amphibians, reptiles, turtles and aquatic plants. Aquaculture is described as farming because of interventions with breeding and the growing process, improving aquatic animal health and production. Aquaculture farms can be built in freshwater, coastal and marine environments. There are several types of farming systems, including:

• water-based systems (cages and pens offshore, in coastal areas or in freshwater lakes, rivers).
• land-based systems (ponds, irrigated or flow-through or single-pass systems, tanks and raceways).
• recirculation (or closed) systems (high control enclosed systems, more open pond-based recirculation).
• integrated multi-trophic farming systems (e.g. agriculture and fish dual use aquaculture and irrigation ponds).

About 580 aquatic species are currently farmed all over the world. Aquaculture production contributes to the overall global seafood supply. Globally, aquaculture supplies more than 50 percent of all seafood produced for human consumption—and that percentage will continue to rise. Aquacultured and wild-caught seafood is an excellent source of low-fat proteins, omega-3 fatty acids, and key vitamins and minerals and should be a part of a healthy, well-balanced diet. The U.S. Department of Agriculture and U.S. Department of Health and Human Services 2020-2025 Dietary Guidelines for Americans encourage Americans to eat more seafood and include seafood as one of the core elements of a healthy dietary pattern to maintain good health. The FDA recommends that women who might become or are pregnant or lactating and young children, eat 2 to 3 servings a week of seafood that are lower in mercury.

Aquaculture production helps sustain wild-captured fisheries, making seafood more accessible and affordable for consumers. It also helps restore threatened and endangered species populations and sustain wild stock populations, and habitat restoration. The graph below shows the rapid growth in aquaculture production compared to wild-caught fisheries (Food and Agriculture Organization, State of the World Fisheries, 2020)

Safety of Aquaculture Seafood

Domestic and imported aquacultured fish and shellfish are held to the same FDA food safety standards and regulatory requirements as wild-caught seafood to help ensure that only safe and wholesome products are offered to consumers. The agency uses every available tool to identify immediate or potential threats as well as the best course of action to protect public health.

Animal Drug Residues in Aquacultured Seafood:

A primary food safety hazard of concern in aquaculture products are animal drug residues which are used to treat or mitigate disease on an aquaculture farm. The use of animal drugs in aquaculture is strictly regulated in the United States. Only medicinal products approved by the FDA may be administered to aquatic animals, and withdrawal periods and testing are enforced to ensure that when fish is sold to consumers no drug residues are present for animal drugs not approved in the United States and no drug residues for approved drugs exceed the FDA established tolerance. The list of animal drugs approved for aquatic animals by the FDA is available at the Center for Veterinary Medicine (CVM) website, Approved Aquaculture Drugs. The agency does not publish a list of unapproved drugs. In the United States any animal drug not approved by the FDA is considered an unapproved animal drug. The FDA has a routine surveillance testing program for animal drugs, referred to as chemotherapeutic agents, in domestic and imported aquaculture seafood. The program is an integral part of the comprehensive, prevention-oriented food safety system for all fish and fishery products. It is a verification tool which provides information on the degree of good practices and controls application and their effectiveness within the entire production system. The program incorporates a risk-based approach to identify types of commodities, specific drugs to test and countries of interest.

If a seafood product tests positive for the presence of residues of animal drugs that are not approved in the United States or residues of approved drugs that exceed the FDA established tolerance level, the agency may take regulatory action against the firm and the product. If the contaminated product was offered for import into the United States, it is refused entry and future entries may be subject to detention without physical examination (import alert). For additional information on preventive measures and controls of food safety hazards in aquaculture products refer to FDA’s Fish and Fishery Products Hazards and Control Guide.

Regulatory Requirements for Aquacultured Seafood

All processors of fish and fishery products, aquacultured or wild-caught, are subject to the FDA’s regulations that describe the procedures for the safe and sanitary processing and importing of fish and fishery products. 21 CFR Part 123 (Fish and Fishery Products), commonly known as the Seafood HACCP (Hazard Analysis Critical Control Point) Regulation, requires both domestic and foreign processors of fish and fishery products to understand the food safety hazards associated with their process and products and, through a system of preventive measures, to implement appropriate controls to keep those hazards from occurring.

Aquaculture production of bivalve shellfish (oysters, clams, mussels and whole or roe-on scallops) is unique in that it is regulated through a Federal-state cooperative program called the National Shellfish Sanitation Program (NSSP) which is recognized by the FDA through the Interstate Shellfish Sanitation Conference (ISSC). The ISSC is a cooperative body that establishes food safety measures that can be adopted and enforced by the individual states. Participants include Federal agencies (the FDA, the Environmental Protection Agency and the National Oceanic and Atmospheric Administration), state agencies (public health, environmental and public safety) from shellfish producing and non-producing states, academia and representatives of the shellfish industry.

The FDA has a variety of tools to ensure compliance with seafood safety requirements, including inspections of domestic and foreign processing facilities, examination and sampling of domestic seafood and seafood offered for import into the United States, domestic surveillance sampling of imported products, inspections of seafood importers, evaluations of filers of seafood products offered for import, and foreign country program assessments. See Imported Seafood Safety Program for additional information on how the FDA ensures the safety of imported seafood products.

Domestic Aquaculture Seafood

Aquaculture in the United States is a diverse industry that includes the production of a variety of fish, crustaceans, bivalves, and plants. The primary aquaculture species in the United States are catfish, trout, tilapia and crawfish, as well as bivalve shellfish. Aquaculture production is distributed throughout the United States but the major productions in terms of value and volume come from the southern and coastal regions of the country.

The FDA regulates fish and fishery products that enter interstate commerce. These products must meet the requirements of the Seafood HACCP regulation or the NSSP (for bivalve shellfish). Under the NSSP, all aquacultured shellfish entering interstate commerce must be grown in and harvested from approved shellfish growing areas, handled by state-certified dealers, be tagged and tracked and processed in plants that meet NSSP sanitation requirements.

Imported Aquaculture Seafood

Approximately 90 percent of the seafood eaten in the United States comes from abroad, with more than half of it from aquaculture. The most frequently eaten aquacultured products, shrimp, salmon, and tilapia, alone make up 50 percent of the total seafood eaten in the United States.

The FDA has a robust import program to ensure the safety of seafood offered for import into the United States. All imported seafood shipments are screened before entering the U.S. The FDA utilizes electronic import systems to review and validate entry data and information and to determine the admissibility of the product. The import review process helps prevent the entry of adulterated, misbranded, or otherwise violative products and allows seafood processors to expedite the entry of non-violative products. The systems use various sources of information to assess risk, detect trends, investigate patterns and identify products and countries for physical inspection and examination at the border.

The FDA prioritizes these import-related activities based on the products with the greatest potential for contamination and impact on public health. High-risk products, and foreign processors or importers of high-risk products, are of greater importance and are assigned higher priority for surveillance activities.

Another key tool for ensuring the safety of imported seafood are import alerts which inform the FDA field personnel that the Agency has sufficient evidence or other information about a particular product, producer, shipper, or importer to believe that future shipments of an imported product may be violative. Based on that evidence, the FDA may detain articles that are being offered for import into the U.S. without physically examining the product. Further, the FDA works closely with our foreign, federal, state, local, and tribal partners to share relevant information to ensure that products in U.S. commerce meet the applicable FDA requirements.

International Activities

The FDA conducts foreign country assessments to provide the agency with a broad view of a foreign country’s regulatory infrastructure and industry capacity to meet FDA’s HACCP requirements and other relevant regulations to control risks and reduce potential hazards, e.g., animal drug residues, of aquaculture products imported into the United States. Assessments support the FDA’s enforcement activities and help the agency determine the effectiveness of established operational criteria. These activities are also instrumental in building relationships with the foreign country’s regulatory partners.

Aquacultured shellfish may be imported into the United States through an international agreement between the FDA and the regulatory authority of the country in which the shellfish are produced. The FDA periodically assesses the country’s shellfish safety program in accordance with the agreement. The FDA has international food safety programs including trade agreements with foreign governments and the global public health community to enhance internationally the understanding of food safety.

Good Aquaculture Practices

Aquaculture is vulnerable to the impact of constantly changing environmental conditions and stress factors that make fish more susceptible to diseases. Diseases pose one of the most significant constraints to aquaculture development. Good aquaculture management practices that improve safety and optimize production parameters are necessary to prevent and minimize the impact of diseases on aquaculture seafood.

International Farming Resources and Training:

The FDA, in conjunction with the Joint Institute for Food Safety and Nutrition (JIFSAN), developed Good Aquaculture Practices (GAqP); a scientifically based food safety prevention training program that integrates disease prevention and food safety. The GAqP training program is designed for aquaculture farm operators, seafood processors, academia, and government or third parties that provide aquaculture training, technical assistance, or conduct verification audits.

The primary objectives are to:

• train farm operators on how to minimize the risk of diseases in order to reduce the need for interventions such as the use of antimicrobials or chemicals,
• teach farm operators and processors how to verify that only approved drugs and chemicals were properly used on the products they sell or process,
• inform farm operators and processors about seafood HACCP regulations and requirements for exporting seafood products to the United States.

Choose Quality

Buy seafood from knowledgeable, reputable dealers—those you trust with a known record of proper handling practices—and keep these tips in mind:

• If a seafood counter or freezer case smells fishy, shop somewhere else—fresh, quality seafood should smell like the ocean, not sour or fishy
• Look for seafood that is properly iced and refrigerated or frozen

How to Buy Fresh Seafood

When buying seafood from your local seafood counter, follow these guidelines:

• Whole fish or fish filets should generally have firm, shiny flesh—fish filets that have been previously frozen might not look as shiny, due to the freezing process, but they are still great to eat
• Whole fish should have bright, clear, full eyes that are often protruding and gills that are bright red or pink—as the fish loses freshness, the eyes become cloudy and sunken
• Check to make certain that there is no darkening or brown or yellowish discoloration around the edges of fish filets and steaks, especially if the edges appear dry or mushy

If you’re still uncertain about how fresh the fish is, ask to have it rinsed under cold water and then smell it—fresh fish should not smell fishy or like ammonia.

How to Buy Frozen Seafood

Frozen seafood is also a great choice, as fresh catch is often immediately processed and frozen after being caught. Follow these tips below when buying frozen seafood:

• Whole fish should be free of ice crystals, with no discoloration
• Filets or steaks should be solidly frozen in the package
• There should be no evidence of the fish drying out (white spots, dark spots, discoloration, or fading of red or pink flesh)
• There should be no signs of frost or ice particles inside the package—if ice crystals are present, the fish has either been stored for a long period or thawed and refrozen
• There should be no liquid (frozen or thawed) in the package
• Make sure there are no open, torn, or crushed edges on the packages
• Avoid packages that are above the frost line in a store’s display freezer

Once you’ve made your seafood purchase and take it home, be sure that you properly store and handle it. Seafood is more perishable than most other food items, so careful handling is important. Remember to follow the tips below to “keep it cold, keep it moving, and keep it clean.”

Keep It Cold

Purchase seafood last during your shopping trip, and bring a cooler to transport it home. If you’ve caught your own fish, bury them in ice immediately or use an ice slush with two parts ice to one part water to keep your catch cold.

At home, store seafood in the coldest part of your refrigerator at a temperature as close to 32° F as possible.

To store fresh fish, pack whole dressed fish on ice in the refrigerator. Seal fillets and steaks in plastic bags or containers, and cover them with ice in a pan. Wash fish that is not prepackaged under cold water and pat it dry with paper towels. Wrap it in moisture-proof paper or plastic wrap or place it in a plastic bag or air-tight container, then place on ice in the refrigerator. Drain the pan and add more ice as necessary.

To freeze fresh fish, wrap it tightly in moisture-proof bags or in plastic wrap and aluminum foil and store it in the freezer.

Place shellfish purchased live in its shell (mussels, clams, and oysters) in a dry shallow pan, cover it with moistened paper towels, and refrigerate it. Place shucked shellfish in a sealed container and freeze. Store fresh shrimp, scallops, and squid in a zippered bag or airtight container and refrigerate on ice.

Keep It Moving

Shelf life varies by species, but a good rule of thumb is to use fresh fish within 2 days of purchase.

Keep It Clean

When working with seafood, keep your hands, work area, and utensils clean. Keep raw seafood away from other foods to prevent cross-contamination. Use cutting boards that are easy to clean—plastic, acrylic, or rubber—instead of wood. Finally, be sure to serve your cooked seafood on clean plates, not on a plate that held the raw product.

Fish and shellfish contain high quality protein and other essential nutrients and are an important part of a healthful diet. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and aid in children’s proper growth and development.

As with any type of food it is important to handle seafood safely to reduce the risk of foodborne illness, often called “food poisoning.” Follow these safe handling tips for buying, preparing, and storing fish and shellfish – and you and your family can safely enjoy the fine taste and good nutrition of seafood.

Buy Right

Fresh Fish and Shrimp

Only buy fish that is refrigerated or displayed on a thick bed of fresh ice (preferably in a case or under some type of cover). Because the color of a fish can be affected by several factors including diet, environment, treatment with a color fixative such as carbon monoxide or other packaging processes, color alone is not an indicator of freshness. The following tips can help you when making purchasing decisions:

• Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
• A fish’s eyes should be clear and shiny.
• Whole fish should have firm flesh and red gills with no odor. Fresh fillets should have firm flesh and red blood lines, or red flesh if fresh tuna. The flesh should spring back when pressed.
• Fish fillets should display no discoloration, darkening, or drying around the edges.
• Shrimp, scallop, and lobster flesh should be clear with a pearl-like color and little or no odor.
• Some refrigerated seafood may have time/temperature indicators on their packaging, which show if the product has been stored at the proper temperature. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.
• Fresh fish and fish fillets sold as “Previously Frozen” may not have all the characteristics of fresh fish (e.g., bright eyes, firm flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild, not fishy, sour, or rancid.

Selecting Shellfish

Follow these general guidelines for safely selecting shellfish:

1. Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. These tags and labels contain specific information about the product, including the processor’s certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
2. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
3. Do a “Tap Test”: Live clams, oysters, and mussels will close when the shell is tapped. If they don’t close when tapped, do not select them.
4. Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Frozen Seafood

Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long before cooking.

• Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen.
• Avoid packages where the “frozen” fish flesh is not hard. The fish should not be bendable.

Store Properly

Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Separate for Safety

When preparing fresh or thawed seafood, it’s important to prevent bacteria from raw seafood from spreading to ready-to-eat foods. Take these steps to avoid cross-contamination:

• When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. It should be in its own display case or separated from raw product by dividers.
• Wash your hands for at least 20 seconds with soap and warm water after handling any raw food.
• Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.
• For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use. Or use a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water.
• If you use plastic or other non-porous cutting boards, run them, along with plastic, metal, or ceramic utensils through the dishwasher after use.

Picnic Tips

A Clean Cooler Is Critical. Be sure to clean coolers with hot soapy water before packing cooked seafood. Cleaning is especially important if the cooler was previously used to transport raw seafood. If the cooler has been used to transport raw seafood, it is also a good idea to sanitize the interior after cleaning using a kitchen sanitizer. A clean cooler prevents harmful bacteria from the raw fish from contaminating cooked seafood or other foods.

Keep Chilled Until Serving. Carry picnic seafood in a cooler with cold packs or ice. When possible, put the cooler in the shade and keep the lid closed as much of the time as you can.

Prepare Safely

Thawing

Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.

Cooking

Most seafood should be cooked to an internal temperature of 145°F. If you don’t have a food thermometer, there are other ways to determine whether seafood is done.

• Fish: The flesh is clear and separates easily with a fork
• Shrimp, Scallops, Crab, and Lobster: The flesh becomes firm and clear
• Clams, Mussels, and Oysters: The shells open during cooking — throw out ones that don’t open

Uncooked spoiled seafood can have sour, rancid, fishy, or ammonia odors. These odors become stronger after cooking. If you smell sour, rancid, or fishy odors in raw or cooked seafood, do not eat it. If you smell either a fleeting or persistent ammonia odor in cooked seafood, do not eat it.

Serving

Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.

Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.

• Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F. Bacteria that can cause illness grow quickly at warm temperatures (between 40°F and 140°F).
• For party planning, keep hot seafood hot and cold seafood cold:
  • Keep cold chilled seafood refrigerated until time to serve.
    • Serve cold seafood on ice if it is going to stay out longer than 2 hours.
  • Keep hot seafood heated until time to serve or divide the seafood into smaller containers and keep them in a refrigerator until time to reheat and serve.
  • Serve hot seafood under a heat source (e.g., hot lamp, crock pot, hot plate, etc.) if it is going to stay out longer than 2 hours or discard the seafood after 2 hours.

Eating Raw Seafood - What You Need To Know

It's always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

• Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
• However, be aware that freezing doesn't kill all harmful germs. That's why the safest route is to cook your seafood.

Special Health Notes

At-Risk Groups

Some people are at greater risk for foodborne illness, and are also more likely to have a lengthier illness, undergo hospitalization, or even die. These groups include:

• Pregnant women
• Children
• Older adults
• Persons with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes)

These susceptible groups should avoid the following foods:

• Raw or undercooked fish or shellfish, or food containing raw or undercooked seafood (for example, sashimi) found in some sushi or ceviche.
• Raw oysters, even if they are treated after they have been harvested. Post-harvest treatment eliminates some naturally occurring pathogens, but does not remove all pathogens that can cause illness
• Refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood (such as salmon, trout, whitefish, cod, tuna, or mackerel) is usually labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." Canned or shelf-stable smoked seafood is acceptable.

Important Advice for People Who Are Pregnant and Breastfeeding and Young Children

Fish are part of a healthy eating pattern and provide key nutrients during pregnancy, breastfeeding, and/ or early childhood to support a child’s brain development. These nutrients include omega-3 (called DHA and EPA) and omega-6 fats, iron, iodine (important during pregnancy), and choline. Choline also supports development of the baby’s spinal cord. Fish provide iron and zinc to support children’s immune systems. Fish are a source of other nutrients like protein, vitamin B12, vitamin D, and selenium too.

Fish intake during pregnancy is recommended because moderate scientific evidence shows it can help your baby’s cognitive development. People who are pregnant or breastfeeding should consume at least 8 and up to 12 ounces per week of a variety of fish, from choices that are lower in methylmercury.

In October 2021, FDA and the U.S. Environmental Protection Agency issued updated advice regarding fish consumption based on levels of methylmercury in fish. This advice is specifically for people who might become or are pregnant, breastfeeding mothers, and young children.

Mercury is an element that occurs naturally in the environment and is also released to the environment through many types of human activity. It can collect in streams, lakes, and oceans and is turned into methylmercury in the water or sediment. It is this type of mercury that is present in fish. Methylmercury can be harmful to the developing brain and nervous system. The highest methylmercury levels are found in large, long-lived fish, such as king mackerel, marlin, orange roughy, shark, swordfish, tilefish (from the Gulf of Mexico), and bigeye tuna. So, individuals who could become or are pregnant or breastfeeding and young children should avoid these seven fish.

Goal: People who are pregnant or breastfeeding should eat 2 to 3 servings and children should eat 2 servings of a variety of fish each week from the “Best Choices” list. If you eat fish caught by family or friends, check for fish advisories. If there is no advisory, eat only 1 serving and no other fish that week.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.

Generally, eating fully cooked food that is served hot helps you avoid foodborne disease, sometimes called food poisoning. However, there are a few types of foodborne diseases you can get from fish that cannot be prevented by cooking.

During travel if you think you have food poisoning from seafood seek medical care immediately.

Shellfish Poisoning

There are several types of toxins in contaminated shellfish that can cause illness. Toxins may be in found in mussels, oysters, clams, scallops, cockles, abalone, whelks, moon snails, Dungeness crab, shrimp, and lobster.

Shellfish usually become contaminated during or after algae blooms. Shellfish poisoning symptoms differ in severity and depend on the type of toxin in the shellfish. If you’ve recently eaten shellfish and develop the following symptoms, seek medical care.

Symptoms

Symptoms usually appear 30–60 minutes after eating contaminated shellfish, but it could be a few hours before you start to feel sick. Severe cases may be fatal. Symptoms vary based on the type of toxin in the shellfish and can include:

• Numbness and tingling
• Headache
• Nausea
• Vomiting
• Diarrhea
• Confusion

Prevention

Avoid potentially contaminated shellfish. If you’re visiting an area that’s recently experienced an algae bloom, sometimes called “red tide” or “brown tide,” avoid eating shellfish. You may want to avoid shellfish completely if you are traveling in a low-income country or if you aren’t confident of the water quality where the shellfish are from.

Ciguatera

You can get ciguatera (sig-wah-TARE-ah) poisoning by eating fish contaminated with toxins produced by tiny algae found around coral reefs. It can be difficult to tell if fish is contaminated as the toxins that cause ciguatera do not change the appearance, taste, or smell of the fish. Cooking does not destroy the toxins.

Ciguateria can accumulate in reef fish that eat other fish. Fish you may want to avoid include barracuda, moray eel, grouper, amberjack, sea bass, sturgeon, parrot fish, surgeonfish, and red snapper.

Signs and Symptoms

Ciguatera symptoms usually develop 3–6 hours after eating contaminated fish but may start up to 30 hours later. If you’ve recently eaten fish and develop symptoms, seek medical care.

Common symptoms include:

• Nausea
• Vomiting
• Diarrhea
• Stomach pain

Less common symptoms can include:

• Tingling
• Tooth pain or feeling as if teeth are loose
• Itching
• Metallic taste in the mouth
• Blurred vision
• Increased sensitivity to hot and cold

Symptoms usually last a few days but, in some cases, can linger for months. There is no cure for ciguatera, however there are treatments for some of the symptoms. After recovering you may want to avoid fish, nuts, alcohol, and caffeine for at least 6 months to prevent symptoms from returning.

Prevention

Avoid or limit eating fresh reef fish, especially barracuda and moray eel, as they are more likely to cause ciguatera. Do not eat the fish’s liver, intestines, eggs, or head because they have the highest concentration of toxins.

Scombroid

Scombroid (SKOM-broyd) poisoning is caused by eating fish that has not been properly refrigerated after being caught.

Scombroid occurs worldwide and is one of most common fish poisonings. Scombroid poisoning can occur from eating tuna, mackerel, mahi-mahi (dolphin fish), sardines, anchovies, herring, bluefish, amberjack, and marlin.

Signs and Symptoms

Scombroid symptoms usually develop within a few minutes to an hour after eating contaminated fish. They often resemble an allergic reaction and may include the following:

• Flushing of the face
• Headache
• Heart palpitations (fast-beating, fluttering, or pounding heart)
• Itching
• Blurred vision
• Cramps
• Diarrhea

Symptoms can be treated with antihistamines. Even without treatment, people usually get better within 12–48 hours

Prevention

The best way to avoid scombroid is to only eat fish that you know has been properly stored. Contaminated fish usually look and taste normal, but may taste peppery, sharp, or salty. Keep in mind that cooking, smoking, or freezing the fish does not prevent scombroid.

1. How does eating 2 to 3 servings of fish a week fit within a healthy eating pattern?

The Dietary Guidelines for Americans recommends that those who are pregnant or breastfeeding eat 8 to 12 ounces (2 to 3 servings) per week of a variety of fish lower in mercury. Fish should be eaten in place of other protein sources, such as some meat and poultry. This may also mean paying attention to how the fish are prepared. Broiled fish, for example, typically contain fewer calories than fried fish and can be healthier in other ways as well. Sodium and cholesterol content from the fish or from the cooking process should also be considered as with other aspects of healthy eating. If you are uncertain about what the right number of calories is for you, please visit www.myplate.gov for information regarding appropriate caloric intake (specific information available at MyPlate Plan). If you want more information, we recommend that you consult a nutritionist or your physician.

2. Is it true that those who are pregnant and children should avoid raw fish?

Yes. The Dietary Guidelines for Americans and FDA recommend that those who are pregnant and children should only eat foods with fish, meat, poultry, or eggs that have been cooked to safe internal temperatures to protect against microbes that might be in those foods. This includes not eating raw fish, like that found in some sushi or sashimi, available in many restaurants and food stores. Those who are pregnant and children often have weaker immune systems and are more at risk for foodborne illnesses.

3. What if I cannot or do not eat fish? Will my baby be okay?

Fish are one source of protein, omega-3 and omega-6 fatty acids, minerals, and vitamins that are beneficial to overall health. You can have a healthy baby even if you don’t eat fish. A healthy eating pattern consists of choices across all food groups (vegetables, fruits, grains, dairy, and protein foods which can include nutritious options other than fish).

4. I might have children in the future but I'm not pregnant. Why should I follow this advice?

If you might become pregnant in the next year, we encourage you to begin following this advice now. Eating 2 to 3 servings a week of a variety of fish lower in mercury can help your child’s growth and development during pregnancy, and following the recommendations for how often to eat the various fish types is also important. That’s because mercury in fish can accumulate in your body over time. While mercury is removed from the body naturally, the process can take several months. So, following this advice before pregnancy can benefit the developing child, especially during the important first trimester.

5. What advice do you have about eating fish for those who are not pregnant, will not become pregnant, or are not breastfeeding?

Fish are a source of many nutrients and part of a healthy eating pattern. This advice is specifically for those who might become or are pregnant or breastfeeding and children. The Dietary Guidelines for Americans recommends at least 8 ounces of fish per week (based on a 2,000 calorie diet) for adults. Eating fish may provide heart health benefits. Healthy eating patterns that include fish may have other benefits, too. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in other foods, including vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains are associated with the promotion of bone health, decreased risk of becoming overweight or obese, and decreased risk for colon and rectal cancers. Fish intake during pregnancy is recommended because moderate evidence shows it can help the baby’s cognitive development.

6. Does this advice consider fishery sustainability issues?

No. This advice focuses on the benefits of fish consumption and the number of fish servings per week that could be eaten based on mercury levels in fish. This advice does not reflect concerns about fishery sustainability issues. For more information, see the National Oceanic and Atmospheric Administration’s website at http://www.fishwatch.gov.