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Can I eat catfish while pregnant?

US pregnancy food safety guidance. Educational only.

Evidence checked by Doola Research Team Source reviewed May 2026 · Based on Mayo Clinic, FDA, ACOG, FoodSafety.gov published guidance

What Guidelines Say

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According to FDA guidelines, catfish is low in mercury and safe to consume during pregnancy when fully cooked.

Source basis: Mayo Clinic, FDA, ACOG, FoodSafety.gov

Read more details

Catfish is classified by the FDA and EPA as one of the 'Best Choices' for pregnant women due to its low mercury content and high nutritional value, including protein and omega-3 fatty acids. Guidelines suggest consuming 8 to 12 ounces (2 to 3 servings) of 'Best Choice' seafood per week. To ensure safety, catfish must be cooked to an internal temperature of 145°F to eliminate potential pathogens like Listeria monocytogenes or parasites. While farmed catfish in the United States is generally considered low in contaminants, wild-caught catfish may be subject to local fish advisories regarding PCBs or other environmental pollutants. Consequently, checking local water safety reports is recommended for non-commercial catches. Overall, when properly prepared and sourced, catfish provides essential nutrients for fetal development with minimal risk of mercury exposure.

Avoid

Raw or Undercooked Catfish

Caution

Consume 8 to 12 ounces of catfish per week.

Safe Options

Baked Catfish

Expert Pick

Grilled Catfish

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Updated: Sources: Pregnancy and fish: What's safe to eat? - Mayo Clinic +5

Can you eat catfish while pregnant?

According to Mayo Clinic, FDA, ACOG, FoodSafety.gov guidance, the quick answer is: According to FDA guidelines, catfish is low in mercury and safe to consume during pregnancy when fully cooked. Avoid: Raw or Undercooked Catfish Use caution: Consume 8 to 12 ounces of catfish per week. Safer option: Baked Catfish Quick checks: Consume 8 to 12 ounces of catfish per week. Ensure catfish is cooked to an internal temperature of 145°F (63°C). Avoid raw or undercooked catfish. Source basis: Mayo Clinic, FDA, ACOG, FoodSafety.gov.

Safer Choices

Baked Catfish

  • Cook at 375°F (190°C) until internal temperature reaches 145°F.

Grilled Catfish

  • Grill over medium heat until flesh is opaque and flakes easily.

Poached Catfish

  • Simmer in broth until fully cooked.

Broiled Catfish

  • Broil in oven until appropriate internal temperature is reached.

Pan-Seared Catfish

  • Cook in skillet over medium heat until flesh is opaque and flakes easily.

U.S. Farm-Raised Catfish

  • These are typically raised in controlled environments with lower contaminant exposure than wild varieties.

Thoroughly Cooked Fillets

  • Reaching an internal temperature of 145°F eliminates pathogens like Listeria and harmful parasites.

Baked or Grilled Preparations

  • These methods provide essential nutrients like protein and DHA without the high saturated fat content of deep-frying.

Commercial Frozen Catfish

  • Sourcing from reputable retailers ensures adherence to FDA safety, handling, and labeling standards.

Risks & Limits

Raw or Undercooked Catfish

  • Increases risk of foodborne illnesses such as listeriosis.
  • Raw preparations carry significant risks of foodborne illnesses such as Salmonella, Vibrio, or Listeria.

Excessive Consumption

  • Exceeding 8 to 12 ounces per week may lead to unnecessary exposure to contaminants.

Unverified Sources

  • May contain higher levels of contaminants; purchase from reputable suppliers.

Unchecked Wild-Caught Catfish

  • Fish from local ponds or rivers may contain elevated levels of PCBs or mercury depending on regional industrial runoff.

Excessive Weekly Portions

  • Consuming more than the recommended 12 ounces per week may lead to unnecessary accumulation of trace environmental toxins.

Key Points from Health Guidelines

Based on Mayo Clinic, FDA, ACOG, FoodSafety.gov published guidance

  • 1
    Consume 8 to 12 ounces of catfish per week.
  • 2
    Ensure catfish is cooked to an internal temperature of 145°F (63°C).
  • 3
    Avoid raw or undercooked catfish.
  • 4
    Purchase catfish from reputable sources.
  • 5
    Incorporate a variety of low-mercury fish into your diet.
  • 6
    Consult local advisories when consuming locally caught fish.
  • 7
    Maintain proper food safety practices during preparation.

Common Questions About catfish While Pregnant

Can I eat catfish while pregnant?
According to FDA guidelines, catfish is low in mercury and safe to consume during pregnancy when fully cooked.
Is it safe to eat catfish during the first trimester of pregnancy?
Yes, consuming fully cooked catfish during the first trimester is safe and provides essential nutrients beneficial for fetal development.
How much catfish can I safely eat per week while pregnant?
The FDA recommends consuming 8 to 12 ounces (approximately 2 to 3 servings) of low-mercury fish like catfish per week during pregnancy.
What are the main risks of eating catfish during pregnancy?
The primary risks include potential exposure to mercury and foodborne illnesses from undercooked fish. Ensuring proper cooking and adhering to recommended intake levels mitigate these risks.
Are there safer alternatives to catfish during pregnancy?
Other low-mercury fish options include salmon, tilapia, and cod, which are also safe to consume during pregnancy when fully cooked.
What is the safest way to prepare catfish during pregnancy?
Cooking catfish to an internal temperature of 145°F (63°C) by baking, grilling, broiling, or pan-searing ensures safety by eliminating harmful bacteria.

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References & Guidelines

Evidence checked by Doola Research Team and source reviewed against public health guidance. This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy.