It is suggested that pregnant women eat 2–3 serves of fish every week for the good health of themselves and their developing baby. This is because fish is an important part of a healthy diet. Some of the health benefits of fish include: High in protein Low in saturated fat High in unsaturated fat High in omega-3 oils. When fish is consumed as part of a normal diet, mercury from most fish sold in Australia is not a health risk. However, pregnant women or women intending to become pregnant within the next six months should be careful about which fish they eat. In excessive amounts, mercury can build up in the blood of the mother and be harmful to an unborn baby. The unborn baby is most sensitive to the effects of mercury, particularly during the third and fourth months of gestation. In particular, unborn babies are at increased risk from mercury. The mercury in fish can lead to raised mercury levels in the mother. This mercury can be passed on through the placenta to her developing baby. The Australian guidelines for safe levels of mercury in the diet recommend that pregnant women should: Limit to one serve (150g) of billfish and shark per fortnight, with no other fish consumed during the same time period. Limit to one serve (150g) of orange roughy or catfish per week, with no other fish consumed during the same time period. Eat 2–3 serves per week – of any other fish or seafood (e.g., salmon or tuna). Women should not be worried if they’ve had the odd meal of fish with high levels of mercury. It is only a potential problem when that type of fish is eaten regularly, which causes a build-up of mercury in the mother’s blood.