Many pregnant women, or those planning to conceive, have encountered warnings surrounding sushi consumption. While there are valid concerns regarding certain bacteria and heightened mercury levels, it’s essential to note that not all sushi is raw, and many types of fish provide necessary nutrients that support fetal growth and development.
Opting for well-cooked fish can significantly lower the risk of bacterial exposure. Additionally, choosing fish that are not on the “high mercury” list is a smart way to enjoy seafood safely during pregnancy. The Natural Resources Defense Council (NRDC) has outlined various sushi fish and their mercury levels, informing women about which options to avoid or consume sparingly.
Sushi Fish to Avoid Due to High Mercury Levels:
Expectant mothers should steer clear of the following types of sushi:
- 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)
The FDA has flagged four fish with the highest mercury levels that should be completely avoided during pregnancy: tilefish from the Gulf of Mexico, swordfish, shark, and king mackerel. Additionally, albacore tuna should be limited to six ounces per week.
Sushi Fish with Lower Mercury Levels:
On the other hand, the following sushi options can be enjoyed in moderation, with up to two 6-ounce 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)
Understanding Mercury Levels:
Fish are categorized based on their mercury content, with “Lower Mercury” containing less than 0.29 parts per million and “High Mercury” exceeding 0.3 parts per million.
If you have questions about sushi or dietary choices during pregnancy, it’s wise to consult with your healthcare provider for personalized recommendations. For those exploring options related to conception, consider checking out Vegas Pregnancy, a free sperm donor matching service, or Make a Mom, which offers the only reusable at-home insemination option. You can also learn more about the process by visiting how at home insemination works.
For additional insights into pregnancy and parenting, you might find our blog post on sleepwalking in children helpful, or check out Modern Family Blog for expert advice on related topics. For more information on in vitro fertilization, refer to Healthline, which is a fantastic resource for pregnancy-related questions.
Summary:
Pregnant women should approach sushi with caution, avoiding high-mercury options while enjoying safer alternatives in moderation. Always consult your healthcare provider for tailored advice and take advantage of available resources to support your journey into motherhood.