Fish: naturally occurring mercury

Fish is great for your health and everyone should eat two to three serves of fish a week for good health. However, some of the larger species of fish, such as shark, marlin and swordfish, have levels of naturally occurring mercury. These species can build up levels of mercury because they are predatory and eat smaller fish and they also live a long time absorbing mercury from the ocean.

The effects in babies exposed to high levels of mercury in the womb can include lower scores on tests that measure attention, learning and memory in their early years. Pregnant women, women planning pregnancy and young children shouldn’t eat shark, broadbill, marlin and swordfish more than once a fortnight, with no other fish eaten that fortnight. They also shouldn’t eat orange roughy (also sold as sea perch) and catfish, more than once a week, with no other fish eaten during that week.

The general population should eat only one serve per week of Shark (Flake) or Billfish (Swordfish / Broadbill and Marlin) and no other fish that week. Check the mercury in fish advice from Food Standards Australia New Zealand.

There are plenty of other types of fish to choose for your two to three serves a week. Check with your fish retailer about the type of fish you are buying or check the ingredient list on a package or can. See more about Natural toxins in food