You may eat up to 12 ounces per week of the following fish.
Anchovy
Butterfish
Calamari (Squid)
Catfish (farm-raised)
Clam
Cod
Crab (Blue, King and Snow)
Crawfish
Crayfish
Croaker (Atlantic)
Flounder
Haddock
Hake
Herring
Jacksmelt
Lobster (spiny)
Mackerel (Atlantic, jack, chub)
Mullet
Oyster (cooked)
Perch (Ocean)
Pickerel
Plaice
Pollock
Rainbow Trout (farm-raised)
Salmon (wild or farm-raised)
Sardine
Scallop
Shad (American)
Shrimp
Sole
Squid (Calamari)
Tilapia
Tuna (Skipjack, Light, Canned)
Whitefish
Whiting