Can I eat cod while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
According to FDA guidelines, consuming fully cooked cod during pregnancy is safe and provides beneficial nutrients.
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According to the FDA and EPA, cod is classified as a "Best Choice" for pregnant women because it contains low levels of methylmercury. Guidelines suggest consuming 8 to 12 ounces (two to three servings) of low-mercury fish per week to support fetal brain and eye development through omega-3 fatty acids and iodine. However, safety depends on proper preparation. Raw or undercooked cod poses risks of foodborne illnesses from parasites like roundworms or bacteria such as Listeria monocytogenes. To mitigate these risks, medical authorities advise cooking cod to an internal temperature of 145°F. While cod is lower in omega-3s than fatty fish like salmon, it remains a lean source of high-quality protein and iodine, which is essential for maternal thyroid function and fetal neurological development during all trimesters.
Raw or undercooked cod
Consume 8 to 12 ounces (224 to 340 grams) of low-mercury fish like cod per week.
Baked cod
Grilled cod
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Safer Choices
Baked cod
- Cook in the oven at 400°F (204°C) until it reaches an internal temperature of 145°F (63°C).
Grilled cod
- Grill fillets over medium heat until the flesh is opaque and flakes easily.
Steamed cod
- Steam fillets until they reach an internal temperature of 145°F (63°C) to preserve nutrients.
Baked or Broiled Cod
- Cooking to an internal temperature of 145°F ensures the destruction of harmful pathogens and parasites.
Poached or Steamed Cod
- These methods maintain moisture while reaching the necessary safety temperature for consumption.
Pacific and Atlantic Cod
- Both varieties are recognized by the FDA as low-mercury options suitable for regular consumption during pregnancy.
Frozen-then-Cooked Cod
- Commercially frozen fish reduces parasite risks, though thorough cooking remains the primary safety standard.
Risks & Limits
Raw or undercooked cod
- Increases the risk of listeriosis, harmful during pregnancy.
Smoked cod
- Refrigerated smoked seafood may contain Listeria; safer when cooked in a dish.
Raw Cod (Sushi or Ceviche)
- Raw preparations carry a significantly higher risk of parasitic infections and bacterial contamination like Listeria.
Undercooked Cod
- Fish that has not reached 145°F or does not flake easily may harbor pathogens like Salmonella or Vibrio.
Excessive Weekly Servings
- Exceeding three servings (12 ounces) per week of even low-mercury fish may lead to cumulative mercury exposure.
Key Points from Health Guidelines
Based on Mayo Clinic, ACOG, FDA published guidance
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1Consume 8 to 12 ounces (224 to 340 grams) of low-mercury fish like cod per week.
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2Divide fish intake into 2 to 3 servings weekly.
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3Cook cod to an internal temperature of 145°F (63°C).
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4Ensure cod flesh is opaque and flakes easily when cooked.
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5Avoid raw or undercooked cod preparations.
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6Limit consumption of smoked cod unless it's part of a cooked dish.
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7Incorporate a variety of low-mercury fish into your diet.
Common Questions About cod in Pregnant
Can I eat cod while pregnant?
Is it safe to eat cod during the first trimester of pregnancy?
How much cod can I safely eat per week while pregnant?
What are the risks of eating raw cod during pregnancy?
Are there safer alternatives to cod during pregnancy?
What is the safest way to prepare cod during pregnancy?
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Disclaimer: This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy. Doola AI aggregates data from public health guidelines to provide these summaries.