Are there other guidelines for seafood during pregnancy?

Take these steps:

• Avoid large, predatory fish. To lower your exposure to mercury, don't eat shark, swordfish, king mackerel or tilefish.
• Skip uncooked fish and shellfish. To avoid harmful bacteria or viruses, don't eat fish and shellfish that has not been cooked. That includes oysters, sushi, sashimi, and refrigerated seafood that hasn't been cooked that is labeled nova style, lox, kippered, smoked or jerky.
• Understand local fish advisories. If you eat fish from local waters, pay attention to local advisories. If advice isn't available, limit fish from local waters to 6 ounces (170 grams) a week.
• Cook seafood properly. Most seafood should be cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Fish is done when it separates into flakes and appears milky white throughout. Cook shrimp and lobster until the flesh is pearly and milky white. Cook clams, mussels and oysters until their shells open. Throw away any that don't open.