Salmon

When can babies have salmon?

Salmon can be offered once baby is ready for solids, from about 6 months. Its mercury level is generally lower than in other fish. Salmon, close relatives of trout, inhabit the fresh and salt waters of the northern hemisphere. Most wild salmon spend their adult years at sea and return to the river of their birth to spawn. They are also raised on farms worldwide.

Nutrition

Besides protein and fat it provides iodine, iron, potassium, selenium and zinc. It also has vitamins A, B6, B12, D and folate. It carries omega-3 fatty acids including DHA, which supports vision and cognitive development.

Preparation basics

Cook the fish thoroughly. Remove all bones and skin. Finned fish share the same main protein, so rotating species by availability is fine.

Canned salmon suits any baby who is ready for solids. If you want less salt, drain and rinse it, though this is not required. Fully cooked smoked salmon can be tasted occasionally. Products that are not fully cooked, such as cold-smoked salmon, carry a risk of foodborne illness for babies. All smoked types are salty. Raw salmon and sushi are never completely safe at any age, and infections such as salmonellosis and vibriosis are harder on babies. Cooking finned fish to an internal 145 F (63 C) helps kill bacteria.

Choking risk

Salmon itself is not a choking food. Even so, any bones remaining after fish is freshly cooked can cause choking. Remove every bone, prepare for the child's age and stay close during meals.

Allergen status

Finned fish are counted as a common allergen. Salmon is among the most frequent culprits, together with cod, halibut and tuna. Worldwide, an estimated 0.2 percent are allergic to finned fish, and children are affected even less than adults. About 40 percent of people with fish allergy have their first reaction in adulthood. Most do not outgrow it.

Some people also react to proteins released into the air while fish cooks. About half of those allergic to one finned fish react to another, because beta-parvalbumin is in most fish. Allergists often advise people allergic to one species to avoid all finned fish until they have been seen.

Fish is a known FPIES trigger. Repeated vomiting and diarrhea start hours after eating. Fish FPIES can appear later in life and often lasts a lifetime. Fish that was not kept cold builds up histamine and causes scombroid poisoning. It is mistaken for allergy but is not one.

If you suspect fish allergy, ask an allergist before giving salmon. Start with a small amount. After a successful introduction, keep it in the diet, ideally twice a week.