Trout

Trout can start once your baby is ready for solids, around 6 months. Farmed rainbow trout and steelhead are low in mercury and can be served 2 to 3 times a week. Skip lake trout for babies, since it can be high in mercury.

Trout is a good source of B12, protein and omega-3 fats, all of which help the brain grow. It also has vitamin D and selenium. These nutrients can be hard to get from other foods.

Trout is an oily fish of lakes, rivers and coastal waters, in the same family as salmon and char. Some is wild and some comes from farms.

Cooking and shape

Cook fresh or frozen trout to an internal temperature of 145 F (63 C). Canned, pickled and smoked trout do not suit this age. Remove the skin and every bone.

At 6 months you can offer strips about as thick as two adult fingers, or flake the fish into potato purée. Strips may fall apart in baby's hands, which is normal. After 9 months, move to bite-sized pieces, fish cakes or patties.

Choosing your fish

Mercury is a particular concern for babies. For trout caught by friends or family, check local fish advisories. Choose canned trout packed in BPA-free cans or in glass jars.

Trout does not often cause choking. The real risk is the fine bones in fresh fish, and trout has many. Pick through cooked flesh with your fingers to find every bone. Stay close to your baby during meals.

Fish is a common allergen. Roughly 0.2 percent of people around the world are allergic to fish. The rate is even lower in children than in adults. Most people with a fish allergy do not outgrow it, and some have their first reaction in adulthood.

About half of those allergic to one fish react to others, because most fish share the same protein. Fish can also trigger FPIES, a delayed allergy. Fish kept too warm can cause scombroid poisoning, which looks like an allergy.