So what's safe? Some types of seafood contain little mercury. Although concerns have been raised about the level of mercury in any type of canned tuna, the FDA and EPA say pregnant women can safely eat up to 12 ounces (340 grams) a week. Similarly, the 2010 Dietary Guidelines for Americans recommend 8 to 12 ounces of seafood a week for pregnant women. That's about two average meals of:
Canned light tuna (limit albacore tuna, chunk white tuna and tuna steak to no more than 6 ounces, or 170 grams, a week)
Personally I LOVE my Cod...I have been eating a small portion every month and baba is always the same as any other day
then, don't (it has to be cooked, just to be safe)....but are you at home? Then take the shrimp out and nuke them and then mix them back into the sauce (nice over a salad, if you like!)....OR does it come from frozen? I think that's okay....
Shrimp cocktail is cooked (just chilled)... raw shrimp is gray and sort of translucent-looking. It gets that healthy, pink, "shrimp" color only when it's cooked. So, as long as it's fresh and doesn't have a smell, eat up!
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