Canned and fresh salmon, tilapia, North Atlantic and chub mackerel, pollock and whiting all have low mercury levels. So do shrimp, crawfish, catfish, oysters and freshwater trout. Low mercury levels are those that are less than 0.09 parts per million.
About 30 species of fish have low mercury levels. Species with medium-low or moderate mercury levels include striped and black bass, carp, Alaskan cod, halibut and canned chunk light tuna.
The Environmental Protection Agency and the Food and Drug Administration jointly recommend 8 to 12 ounces of fish per week. The serving size of fish with low mercury levels for a 130-pound woman is 6 ounces. Women who are larger than this model, women who don't intend to become pregnant and men may adjust serving sizes and frequency of consumption. Parents should reduce portion sizes and frequency of consumption for children.
The EPA and the FDA advise people to avoid eating shark, tilefish from the Gulf of Mexico, king mackerel and swordfish. AmericanPregnancy.org recommends consuming no more than 6 ounces of white albacore per week. Six ounces per week for men and women are the safe consumption levels of fish caught in local streams, rivers and lakes rather than the ocean.