Sardines, anchovies, mackerel and herring are low in mercury and packed with brain-building omega-3s, calcium (from their little bones) and iron. “The smell might turn you off, but if you’re craving salt, these are a good option,” says LaCroix Mallik. Grill them, throw some in a pasta dish or sauce, or eat them on toast or crackers. These tiny sea creatures are typically less expensive and more sustainably sourced than salmon and other safe-for-pregnancy seafood.
