A recent study (JAMA, April 2, 2003;289(13):1667-1674) revealed the following: It is estimated that nearly 60,000 children each year are born at risk for neurological problems due to methylmercury exposure in the womb.
One in 12 U.S. women of childbearing age has potentially hazardous levels of mercury in her blood as a result of consuming fish, according to government scientists. The U.S. FDA recommends that pregnant women and those who may become pregnant avoid eating shark, swordfish, king mackerel, and tile fish known to contain elevated levels of methylmercury, an organic form of mercury. Nearly all fish contain some amount of methylmercury. Mercury accumulates in the system, so larger, longer-lived fish like shark or swordfish contain the highest amounts of mercury and pose the largest threat if eaten regularly.
The National Center for Policy Research for Women & Families published in May 2003 that the following fish are lowest in methyl mercury:
The FDA also recommends these fish as safe to eat: haddock, tilapia, wild alaskan salmon, and sole.