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Presented by: Rutgers Cooperative Research & Extension

Which Fish are Safe to Eat?. Presented by: Rutgers Cooperative Research & Extension Rutgers Center for Environmental Communication U.S. Food & Drug Administration. What Women Should Know About Eating Fish.

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Presented by: Rutgers Cooperative Research & Extension

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  1. Which Fish are Safe to Eat? Presented by: Rutgers Cooperative Research & Extension Rutgers Center for Environmental Communication U.S. Food & Drug Administration

  2. What Women Should Know About Eating Fish • Eating Most Fish is Very Good for Your Health…BUT….Some kinds of fish are not good for you or your baby. So, if you are: Pregnant or might become pregnantBreastfeeding Feeding small children • Please Read on……….

  3. Did You Know? • Most fish are a healthy, low-fat source of protein, vitamins and minerals. • But….some fish and crabs have harmful chemicals in them like mercury, dioxin and polychlorinated biphenyls (PCBs). • These chemicals can cause health problemsAND the fish don’t look, smell or taste different from fish caught in clean waters.

  4. How Can These Chemicals Harm Your Family’s Health? • Pregnant or breastfeeding women pass harmful chemicals on to their baby. • This can hurt the developing brain and nervous system of a baby or young child and cause learning problems in later years. • Dioxins and PCBs will build up in a human body and may increase the risk for cancer and other diseases.

  5. Reduce Your Family’s Exposure to Mercury U.S. Food & Drug Administration Recommends: • Fish are highly nutritious, BUT women of childbearing age and young children should avoid these fish • Swordfish, • King Mackerel, • Tilefish, • Shark • Tuna

  6. Avoid Eating Harmful Chemicals in the Fish and CrabsYou Catch • EPA and FDA recommends limiting consumption of freshwater fish caught by family and friends to ONE meal per week of six ounces of cooked fish for adults and two ounces for a child. • Know your local advisories about the fish you catch.

  7. Eat Safe Fish 2-3 Times Weekly • Try seafood that you can purchase in the food store, like salmon, haddock, sole, shrimp, fish sticks……either fresh, frozen or canned. • Eat up to 12 ounces of safe fish per week. • A serving of cooked fish for adults is about 3 - 6 ounces. • A serving of cooked fish for children is about 2 ounces.

  8. To Reduce Fat & Toxins in Fish, Cook them like this….. • Broil, grill, bake or steam fish on a rack. • Throw away juices that drip onto the pan. • Do not fry or coat the fish in batter or breading. • Remove and throw away the skin, the fat along the back, the guts, belly fat and the fatty dark meat along the length of the filet. • Warning: Skinning, removing the fat and cooking will NOT reduce mercury levels in fish.

  9. For More Information: • US Food & Drug Administration 1-888-SAFEFOOD or www.cfsan.fda.gov • Environmental Protection Agency (EPA)www.epa.gov/ost/fish • NJ Department of Environmental Protection at 609-984-6070 www.statenj.us/dep/dsr/njmainfish.htm • Call or check website for advice on safe fishing & local advisories for different areas of New Jersey. • Rutgers Cooperative Research & Extensionwww.rcre.rutgers.edu This display was funded through grant support from the U.S. FDA and implemented through the efforts of Joan Lytle, U.S. FDA, Dr. Karen Ensle, Rutgers Cooperative Extension and Dr. Melanie Hughes McDermott, Rutgers Center for Environmental Communication, 2002.

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