Can you eat monkfish while pregnant?
In moderationYes, one serving a week. The FDA places monkfish in its Good Choices group for mercury, which means one cooked 4-ounce serving per week during pregnancy.
Why
Monkfish is a Good Choice on the FDA's fish chart, one tier below the Best Choices, because it carries more mercury than fish like cod or pollock. Mercury passes to the baby and builds up in the developing brain and nervous system, which is why the advice is one 4-ounce serving a week instead of the two or three servings allowed for lower-mercury fish. Cook it to 145°F, until the flesh is opaque and flakes with a fork, since raw or undercooked fish can carry Listeria. Monkfish liver, served as ankimo, is a separate matter: liver stores vitamin A as retinol, and high retinol intake is linked to birth defects, so the NHS puts all liver on its avoid list.
Safer alternatives
- Pacific cod loin
- wild Alaska pollock fillets
- farmed rainbow trout
- seared sea scallops
- shrimp
Sources
- FDA https://www.fda.gov/food/consumers/advice-about-eating-fish
- FoodSafety.gov https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
- NHS https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
Every verdict follows our sourcing methodology: official health guidelines only, most cautious position when they differ.
Last reviewed by the pregAI editorial team.
Frequently asked questions
How much monkfish can I eat per week while pregnant?
One 4-ounce serving, about the size of your palm. That is the FDA's limit for every fish in its Good Choices group, and it replaces your other fish for that week rather than adding to it.
Can I eat ankimo, the monkfish liver served at sushi restaurants?
Skip ankimo. It is liver, and liver concentrates vitamin A as retinol, which is linked to birth defects at high intakes, so the NHS lists liver and liver products among foods to avoid in pregnancy. The muscle meat of monkfish does not carry that problem.
How do I know monkfish is cooked enough?
Cook it to an internal temperature of 145°F, the FoodSafety.gov minimum for fish. Visually, the flesh turns from translucent to opaque white and separates into firm flakes when you press it with a fork.
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