Q&A: Mercury in fish

Q&A

Should I be worried about the mercury levels in fish? Are there any fish that I shouldn't be eating?

Our national food standards organisation recommends that we consume 2-3 serves of fish per week (1 serve = 150g). Fish has many nutritional benefits, including being low in saturated fat, high in protein and containing essential omega-3 fatty acids. Mercury levels in mostfish are low, and it’s only certain types of fish that you need to watch out for. These are generally the big, long living or predatory fish that sit right at the end of the fishy food chain and gobble up all the other little fish, so it kinda makes sense that they will accumulate higher levels of mercury! So what fish should you watch out for?

Fish with higher mercury levels include:

• billfish (swordfish, broadbill, marlin)
• shark (flake)
• orange roughy (deep sea perch)
• catfish

If you like these types of fish it’s best to stick to 1 serve per week and no other fish that week. 

Pregnant women, women planning a pregnancy and young children should have billfish and shark once a fortnight and no other fish that fortnight, or orange roughy/catfish once a week and no other fish that week.

All other fish, including some of our favourites - tuna and salmon (including tinned), are low in mercury so it’s safe for all people to consume these 2-3 times a week. 

More information?

FSANZ