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But the truth is that pregnant women can and should eat fish (with a few exceptions). It's true that not all fish is safe for pregnant women, but avoiding seafood can be detrimental too. Pregnant women should aim to eat eight to no more than 12 ounces of safe seafood a week. And, here's why. Fish is full of protein and iron. Pregnant women need at least 27 milligrams of iron a day (up from 18 milligrams pre-pregnancy) to help prevent anemia, and 71 grams of protein daily (up from 46 grams) to support the baby's growth and a woman's own physical changes.
When you eat certain kinds of fishâespecially big, fatty fish like tunaâmercury can build up in your bloodstream over time, too. Canned tuna has lower mercury levels than tuna steaks and sushi, and two canned tuna meals a week is a safe threshold, the FDA says. The agency is currently revising its guidelines about pregnancy and fish consumption; they hope to encourage more pregnant woman and children to eat fish for its many nutritional benefits.