Mercury levels in sushi

Mercury levels in sushi

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. 

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