Can I eat eel while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
FDA guidelines categorize cooked eel as a 'Best Choice' due to low mercury levels and high nutritional value.
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According to FDA and EPA guidelines, eel is classified as a 'Best Choice' for pregnant women, meaning it is safe to consume 2 to 3 servings (8 to 12 ounces total) per week. Eel is a nutrient-dense source of protein, omega-3 fatty acids, and Vitamin B12. In culinary contexts, particularly sushi, eel (Unagi or Anago) is almost exclusively served fully cooked, which eliminates the risk of parasites and foodborne illnesses like Listeriosis. Furthermore, raw eel blood contains a protein toxin that is harmful to humans; however, this toxin is neutralized by high heat during the cooking process. Medical guidelines emphasize that as long as the eel is cooked to an internal temperature of 145°F, it poses minimal risk and provides significant developmental benefits for the fetus.
High-Mercury Fish
Consume eel no more than once per week during pregnancy.
Low-Mercury Fish
Cooked Shellfish
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Safer Choices
Low-Mercury Fish
- Salmon
- Tilapia
- Cod
Cooked Shellfish
- Shrimp
- Crab
Canned Light Tuna
- Up to 2 servings per week
Unagi (Freshwater Eel)
- Typically grilled (Kabayaki style) and glazed, ensuring the meat is fully cooked through heat exposure.
Anago (Saltwater Eel)
- Commonly simmered or deep-fried in tempura, preparations that reach the necessary safety temperatures to kill pathogens.
Home-Prepared Eel
- Cooking eel to an internal temperature of 145°F (63°C) as measured by a food thermometer ensures safety.
Eel Sauce (Nitsume)
- A thickened, sweet soy-based sauce used on eel dishes that contains no raw fish and is considered safe.
Risks & Limits
High-Mercury Fish
- Shark
- Swordfish
- King Mackerel
- Tilefish
Raw or Undercooked Seafood
- Increased risk of listeriosis
- Foodborne illnesses
Unpasteurized Seafood Products
- Smoked or pickled eel unless cooked
Raw or Undercooked Eel
- Raw eel blood contains ichthyotoxin, a protein that can cause illness unless neutralized by thorough cooking.
Excessive Consumption
- While low in mercury, exceeding 12 ounces of fish per week may lead to unnecessary accumulation of environmental contaminants.
Locally Caught Eel
- Eel caught in local lakes or streams may contain higher levels of PCBs; checking local advisories is recommended.
Key Points from Health Guidelines
Based on FDA, ACOG, Mayo Clinic published guidance
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1Consume eel no more than once per week during pregnancy.
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2Ensure eel is cooked to an internal temperature of 145°F.
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3Avoid raw or undercooked eel preparations.
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4Choose low-mercury fish options for additional servings.
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5Limit total seafood intake to 8-12 ounces per week.
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6Avoid high-mercury fish species entirely.
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7Consult healthcare providers for personalized dietary advice.
Common Questions About eel in Pregnant
Can I eat eel while pregnant?
Is it safe to eat eel during the first trimester?
How much eel can I safely consume weekly while pregnant?
What are the risks of consuming eel during pregnancy?
Are there safer alternatives to eel during pregnancy?
How should eel be prepared to ensure safety 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.