Up to 3 times per week
Canned tuna (skipjack): canned tuna is generally skipjack, a smaller species less concentrated in mercury. It can be eaten up to 3 times per week.
Fresh tuna (albacore, bluefin tuna): these larger species accumulate more mercury. The FDA recommends limiting fresh tuna consumption to 1 serving per week.
If you wish to eat raw fish while pregnant, simply make sure the product has been frozen. In Europe, freezing is mandatory for all fish preparations intended to be eaten raw.
To learn more, read our comprehensive guide: everything you need to know about this food during pregnancy
Yes, in moderation. Canned tuna (skipjack) can be eaten up to 3 times per week. Fresh tuna (albacore, bluefin), higher in mercury, should be limited to 1 serving per week.
Canned tuna is generally skipjack, a small species that accumulates little mercury. It can be eaten regularly (up to 3 times per week). The risk only concerns large tuna species consumed in excess.
Raw tuna (sashimi) can be eaten if the fish has been previously frozen, which is mandatory in Europe for fish intended to be eaten raw. However, limit fresh tuna to once per week due to mercury.
For canned tuna (skipjack): up to 3 servings per week. For fresh tuna (albacore, bluefin): maximum 1 serving per week. The difference comes from the size of the fish and its mercury concentration.
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