Fish and shellfish are a lean, low-calorie, and high quality source of protein. They contain essential nutrients and Omega-3 fatty acids, and are low in saturated fat. However, some fish and shellfish may contain chemicals, or accumulate illness-causing microorganisms, like bacteria and viruses, that could pose health risks to consumers. These risks are often managed by limiting or preventing the harvesting of shellfish from contaminated waters.

When contaminant levels are unsafe, consumption advisories may recommend that people limit or avoid eating certain species of fish and shellfish caught in certain places.

All 50 states and some U.S. territories and tribes have consumption advisories to protect people from potential health risks of eating contaminated fish caught in local waters.

EPA encourages states, territories, and tribes to also issue safe eating guidelines to let people know what fish they can eat safely and to encourage consumption of fish and shellfish as part of a healthy diet.

Learn more about fish consumption by exploring the links below.