3 to 6 oz
Serving Limits. The American Heart Association recommends eating about two servings of fish per week, 6 or 7 oz. of fish, to reap the benefits of high levels of omega-3 fats. Most people should try to keep fish consumption under 12 oz. per week, or about three to four servings, to avoid mercury contamination. A can of tuna contains about 5 oz. and lists 2 oz., or 1/4 cup, as an appropriate single serving size on the nutrition label. The American Dietetic Association food exchange lists calculate using 1 oz. servings of fish. A typical serving size of fish can range from 3 to 6 oz, depending on the type of fish and its preparation. The American Heart Association considers 3.5 oz. of cooked fish, or about 3/4 cup, to be a single serving. A can of tuna contains about 5 oz. and lists 2 oz., or 1/4 cup, as an appropriate single serving size on the nutrition label. The American Dietetic Association food exchange lists calculate using 1 oz. servings of fish. Serving Size. The American Heart Association recommends that adults eat two servings of fish, such as salmon, per week. A serving is defined as 3.5 ounces of cooked fish or 3/4 cup of flaked fish. A 3.5-ounce portion of fish is slightly larger than a deck of cards or a bar of soap If there is no local fish advisory, you should eat no more than 6 ounces per week and do not eat any other fish that week. Children under the age of six should limit their consumption of these fish to 1 – 2 ounces per week and children ages 6 – 12 should limit their consumption to 2 – 3 ounces per week. In neither case should children eat other fish that week. One ounce of meat is equivalent to 1 ounce of protein food. Based on a 2,000-calorie diet, the U.S. Department of Agriculture recommends you consume no more than approximately 4 ounces of total meat per day to help meet your protein recommendations. Remember, however, not all meat is created equal.  The protein foods are measured in 1 ounce servings and the exact number of servings recommended for you is based on your caloric needs. A 1 ounce serving of protein foods is equal to 1 ounce of lean beef, poultry, pork, lamb or fish. There are three important tips when we are talking about protein foods: 1  Correct portion size makes a difference in your total caloric intake. 2  Choose lean cuts of protein foods such as round, tenderloin and flank The recommendation for fish that you or others catch in rivers, streams, and lakes and for which no advice is available is that children under the age of six should limit their consumption of these fish to 1 – 2 ounces per week and children ages 6 – 12 should limit their consumption to 2 – 3 ounces per week. Children under the age of six should limit their consumption of these fish to 1 – 2 ounces per week and children ages 6 – 12 should limit their consumption to 2 – 3 ounces per week. In neither case should children eat other fish that week. What to do. 1. Eat 8-12 ounces of a variety of fish a week. 1  That’s 2 or 3 servings of fish a week. 2  For young children, give them 2 or 3 servings of fish a week with the portion right for the child’s age and calorie needs. Children under the age of six should limit their consumption of these fish to 1 – 2 ounces per week and children ages 6 – 12 should limit their consumption to 2 – 3 ounces per week. In neither case should children eat other fish that week.
http://www.livestrong.com/article/415471-the-serving-size-for-fish/ http://www.livestrong.com/article/415471-the-serving-size-for-fish/ http://www.ehow.com/facts_5130549_serving-size-salmon.html http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm http://healthyeating.sfgate.com/healthy-meat-serving-size-per-day-3166.html https://www.sharecare.com/health/eating-habits-nutrition/serving-size-meat http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm
Recommended serving size of fish per person