It comes down to quantity and quality.
According to the FDA,."Two four-ounce servings per week is the minimum that we would recommend to our clients. Three or four is even better," Slayton and Brown said. Keeping in mind that you want to minimize mercury exposure, Slayton and Brown recommend eating seafood from a variety of the sources that the FDA has found to be the"best choices.
Wild-caught is always going to be better because they have room to grow, swim, and eat as fish are meant to," Slayton advised. Because of their pristine, glacier-fed waters, Alaskan seafood, such as salmon, cod, and pollock have among the lowest levels of contaminants that could be dangerous to pregnant women. Slayton's final bit of advice: never let safety concerns cause you to cut out a food altogether."In any category, don't skip a food group entirely.
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