Chemicals like mercury and PCBs or biotoxins like domoic acid can build up in fish or shellfish. You can reduce your exposure to harmful chemicals in fish and shellfish by following the recommendations below. Follow as many of them as you can to protect your health.
Find out more about the risks and benefits of eating fish and additional advice for women 18-49 years and children 1-17 years.
1. Check for advisories, quarantines, and closures related to chemical contaminants and harmful algal bloom (HAB) biotoxins for water bodies where you fish:
2. Choose low contaminant species
3. Eat smaller fish
4. For finfish, eat only the fillet
5. For crabs and lobsters, eat only the meat
6. Grill, broil, or bake fish so the juices drain away
7. Cook fish and shellfish thoroughly
View maps of current statewide and site-specific advisories
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