As we all know, fish is good for you. And it is good for your pregnancy. In fact, in one study (found here) eating fish reduced miscarriage rates by 30%. That is a significant difference! 

However please be sure to stay away from fish that are high in mercury.  Mercury is a contaminant found in fish that can affect brain development and the nervous system. The FDA has released guidelines for children, women who are pregnant and women who are trying to become pregnant. These guidelines state that no more than 12 oz of low mercury fish should be consumed weekly. “Highest” mercury fish should be avoided and “high” mercury fish should be kept to only three 6-oz servings per month.

Here is a list of most fish by classification according to the FDA:

- Mercury Levels In Fish -

HIGHEST LEVELS - Please AVOID Eating while TTC or Pregnant

Marlin

Orange roughy

Tilefish

Swordfish

Shark

Mackerel (king)

Tuna ( bigeye, Ahi)

HIGH LEVELS - Please eat no more than three 6-oz servings per month

Sea Bass (Chilean)

Bluefish

Grouper

Mackeral ( Spanish, Gulf)

Tuna (canned, white albacore) See tuna chart below

Tuna ( Yellowfin)

LOW LEVELS - Please eat no more than six 6-oz servings per month

Bass ( Striped, Black)

Carp

Cod ( Alaskan)

Croaker ( White Pacific)

Halibut ( Pacific and Atlantic)

Jacksmelt ( Silverside)

Lobster

Mahi Mahi

Monkfish

Perch (freshwater)

Sablefish

Skate

Snapper

Sea Trout ( Weakfish)

Tuna (canned, chunk light)

Tuna (Skipjack)

LOWEST LEVELS - You can enjoy two 6-oz servings per week

Anchovies

Butterfish

Catfish

Clam

Crab (Domestic)

Crawfish/crayfish

Croaker

Flounder

Haddock

Hake

Herring

Mackeral (N Atlantic, Chub)

Mullet

Oysters

Perch (ocean)

Plaice

Salmon ( Canned, Fresh)

Sardines

Scallops

Shad ( American)

Shrimp

Sole

Squid ( Calamari)

Tilapia

Trout (freshwater)

Whitefish

Whiting