“The term "fish" /seafood include all fresh or saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal life.” (
Fish and shellfish have many health benefits containing high-quality protein and other essential nutrients. They are also low in saturated fat and contain omega-3 fatty acids. However, they contain mercury in trace amount and it poses health concerns. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Some fish and shellfish contain higher levels of mercury (depending on what the fish/shellfish eats) that can harm a fetus or a child’s developing nervous system.
Mercury occurs naturally in the environment. Another source is through released air pollutants from industrials. Mercury falls from the air and can accumulate in streams and oceans, turning into methylmercury in the water. This form of mercury is harmful to an unborn baby and a young child. Fish absorb methylmercury as they feed in these waters building up in them.
Some examples of seafood with high levels of mercury and should not be eaten are shark, swordfish, king mackerel and tilefish.