Recommended consumption
Fish oils are known to reduce the risk of heart disease, but pollutants build up in fish fat, carrying a risk of cancer. The Food Standards Agency's new guidelines are that people should generally eat more oily fish, but they also set upper limits for the first time. There is no limit on white fish
Girls (under 16)
Oily fish: Up to 2 portions* a week
Tuna**: Up to 2 portions if fresh or frozen. No limit on tinned
Marlin, shark, swordfish: Do not eat
Boys (under 16)
Oily fish: Up to 4 portions a week
Tuna**: Up to 4 portions if fresh or frozen. No limit on tinned
Marlin, shark, swordfish: Do not eat
Pregnant women and those who may become pregnant
Oily fish: Up to 2 portions a week
Tuna**: Up to 2 tuna steaks a week or four medium-sized cans
Marlin, shark, swordfish: Do not eat
Breastfeeding women
Oily fish: Up to 2 portions a week
Tuna**: Up to 4 portions if fresh or frozen. No limit on tinned
Marlin, shark, swordfish: No more than a portion a week
Women who are not intending to, or can't, become pregnant
Oily fish: Up to 4 portions a week
Tuna**: Up to 4 portions if fresh or frozen. No limit on tinned
Marlin, shark, swordfish: No more than a portion a week
Men
Oily fish: Up to 4 portions a week
Tuna**: Up to 4 portions if fresh or frozen. No limit on tinned
Marlin, shark, swordfish: No more than a portion a week
* Portion = 140g ** Fresh tuna counts as oily fish; tinned tuna counts as white fish because the oils are lost in the canning process