Mercury levels in sushi
Most women who are pregnant or
planning to become pregnant have heard warnings about eating sushi. There are
risks for pregnant women due to certain bacteria and increased exposure to
mercury. But women should also remember that not all sushi is cooked, and most
fish contain important nutrients and vitamins needed for their baby's growth
and development.
Eating cooked fish can help
reduce the risk of certain bacteria. Eating fish that is not on the
"high" mercury list is also a safe way to eat fish.
Most major sushi fish are high
in mercury and should be completely avoided or eaten very infrequently. If you
have any other questions about sushi, you should speak to your doctor for
advice.
Sushi high in mercury
Avoid the following sushi
while pregnant:
- Ahi (yellowfin tuna)
- Aji (horse mackerel)
- Buri (adult yellowtail)
- Hamachi (young yellowtail)
- Inada (very young yellowtail)
- Kanpachi (very young yellowtail)
- Katsuo (bonito)
- Kajiki (swordfish)
- Maguro (bigeye, bluefin or yellowfin tuna)
- Makjiki (blue marlin)
- Meji (young bigeye, bluefin or yellowfin tuna)
- Saba (mackerel)
- Sawara (Spanish mackerel)
- Shiro (albacore tuna)
- Seigo (young sea bass)
- Suzuki (sea bass)
- Toro (bigeye, bluefin or yellowfin tuna)
Experts have identified four
types of fish with the highest levels of mercury to avoid during pregnancy.
These include the Gulf of Mexico tilefish, swordfish, shark and king mackerel.
Albacore tuna should also be limited to 170 grams per week.
Sushi with lower levels of mercury
Enjoy up to two 170-gram
servings per week:
- Akagai (ark shell)
- Anago (conger eel)
- Aoyagi (round clam)
- Awabi (abalone)
- Ayu (sweetfish)
- Ebi (shrimp)
- Hamaguri (clam)
- Hamo (pike conger; sea eel)
- Hatahata (sandfish)
- Himo (ark shell)
- Hokkigai (surf clam)
- Hotategai (scallop)
- Ika (squid)
- Ikura (salmon roe)
- Kaibashira (shellfish)
- Kani (crab)
- Karei (flatfish)
- Kohada (gizzard shad)
- Masago (smelt egg)
- Masu (trout)
- Mirugai (surf clam)
- Sake (salmon)
- Sayori (halfbeak)
- Shako (mantis shrimp)
- Tai (sea bream)
- Tairagai (razor-shell clam)
- Tako (octopus)
- Tobikko (flying fish egg)
- Torigai (cockle)
- Tsubugai (shellfish)
- Unagi (freshwater eel)
- Uni (sea urchin roe)
About the categories of the level of mercury
The categories in the list are
determined based on the following levels of mercury in the meat of the fish
tested.
- Lower mercury level: less than 0.29 ppm.
- High mercury content: more than 0.3 ppm.