Per the FDA, adults should eat at least 8 ounces (oz.) of seafood per week based on a 2,000-calorie diet, while women who are pregnant or breastfeeding can eat 8 to 12 oz. of low-mercury fish per week. For children, consumption depends on age — an ounce a week for ages 1 to 3, 2 oz. for ages 4 to 7, 3 oz. for ages 8 to 10, and 4 oz. at age 11.