Eating fish in pregnancy

Can I eat fish in pregnancy?

When you're pregnant or planning to get pregnant, you shouldn't eat
shark, swordfish, mackerel or marlin. You should also limit the amount of tuna
you eat to no more than two tuna steaks (weighing about 140g when
cooked, or 170g raw) or two medium-size cans of tuna a week (with a
drained weight of about 140g per can).

This is because these fish contain more mercury than other types of
fish. The amount of mercury we get from food isn't harmful for most
people, but if you take in high levels of mercury when you're pregnant
this could affect your baby's developing nervous system. When you're
breastfeeding you don't need to limit the amount of tuna you eat.

When you're pregnant, you should generally avoid having more than two
portions of oily fish a week, such as salmon, trout, mackerel and herring, because it can contain pollutants such as dioxins and PCBs. Shark, swordfish, king mackerel and tilefish have the highest mercury levels and should be avoided by women and young children. For other fish and shellfish with lower mercury levels, women and young children may eat up to two regular servings per week (no more than 6 to 12 ounces).

Eat a variety of fish to minimize exposure and any adverse effects that may
be due to such environmental contaminants.