For this reason, fish is an extremely beneficial and important food, especially for babies. One of the most frequently asked questions by mothers introducing solid foods to their babies is when and how to introduce different foods. Among these, fish is one of the most discussed and researched.

Globally, doctors recommend delaying the introduction of solid foods as long as the baby is gaining about 400-500 grams per month (sometimes up to 300 grams) through breastfeeding. One of the miracles of breast milk is its content of omega-3 fatty acids. Therefore, we recommend consulting your doctor before introducing fish to your baby.

Based on our experiences and the advice of doctors and nutritionists, we’ve prepared this guide to help parents who want to introduce fish to their babies. If you feel there’s something missing or if you have any questions, please write in the comment section. We will try to respond as soon as possible.

Does My Baby Need Fish?

Omega-3 fatty acids (EPA, DHA) are only found in seafood and breast milk. Since your body cannot produce omega-3s on its own, you must get them from external sources. However, through breast milk, you can provide omega-3s for your baby. That’s why breast milk is one of the most miraculous foods in nature.

As your baby grows, the need for omega-3s, which are necessary for optimal cellular function, increases. However, as your baby starts consuming more solid foods, breastfeeding decreases. Your daily milk production also declines. This gap needs to be filled with fish.

When Can I Start Giving My Baby Fish?

The most important factor when introducing solid foods is whether the food is an allergen. Common allergens include milk, eggs, peanuts, soy, wheat, tree nuts (walnuts, almonds, pistachios, etc.), fish, and shellfish.

If you’ve started solid foods and your baby has no known fish allergies, you can begin introducing fish.

However, each baby’s development is unique, so it’s important to consult your doctor. In our case, when our baby’s weight gain slowed at 7 months, we introduced solid foods, and our doctor recommended starting fish at that time.

Shellfish such as mussels and shrimp are also allergens, so it’s better to introduce them after 1 year.

What Should I Keep in Mind When Giving My Baby Fish?

• First and foremost, ensure the fish is fresh. Spoiled fish is dangerous even for adults. I recommend reading our article, “How to Tell if Fish is Fresh.”
• Make sure to remove all the bones.
• Each type of fish has a different cooking time. Ensure the fish is well-cooked.
• Avoid deep-sea and predatory fish with high mercury levels (listed below).

Can Breastfed Babies Eat Fish? Is There a Risk of Poisoning Due to Breast Milk?

Yes, you can confidently give your baby fish, even alongside breastfeeding. There’s no harm in consuming fish and dairy together. The danger only arises if the fish is spoiled, which would pose a risk to anyone, regardless of whether they consume it with milk.

Can My Baby Eat Fish and Yogurt on the Same Day? How Long After Eating Fish Can They Have Yogurt?

Fish and yogurt can be consumed together, even at the same time. This is a common misconception. There’s no harm in combining fish with dairy. The key is to ensure the fish is fresh. Personally, I have enjoyed fish with yogurt since childhood, and we also give yogurt to our baby alongside fish for variety. However, always ensure the fish is fresh. For more on this, check out our article, “Does Eating Fish with Yogurt Cause Poisoning?”

What Type of Fish Can Be Given at Different Stages?

In the early stages, I recommend starting with white, low-fat fish to get your baby accustomed to the taste.

You can begin with white fish like trout, sea bream, or sea bass, and later introduce richer omega-3 sources like salmon, sardines, anchovies, mackerel, or bluefish. Observe your baby’s preferences—if they dislike oily fish, continue with the ones they enjoy. While some fish are richer in omega-3, all fish are good sources of omega-3. The important thing is that your baby likes the fish.

You can start giving fattier fish like salmon and mackerel from around 7-8 months, though some sources suggest waiting until 1 year.

What Should You Consider About Each Fish Type?

• Sardines and anchovies are rich in omega-3 and low in mercury, making them highly recommended. However, even after filleting, small bones may remain, so be sure to remove all bones.
• Fish like bogue, horse mackerel, red mullet, and goatfish are bony fish. Ensure all bones are removed before giving them to your baby.
• For fattier fish like salmon, mackerel, or bluefish, prepare them according to your baby’s taste. Early on, you can include these fish in soups with vegetables.
• Bluefish is rich in omega-3 but is expensive due to overfishing of its juvenile form, known as “cinema.” Avoid buying juvenile fish to help preserve the species.

How Much Fish Should You Give?

In the initial tasting phase, you can offer 1-2 teaspoons of fish.

From 7-8 months, you can increase the portion to matchbox-sized or the size of a small meatball.

How Should You Cook Fish for Babies?

The healthiest cooking methods are steaming, baking, grilling, or poaching.

Frying fish increases the saturated fat content, so it’s not recommended for babies or children (or even adults, for that matter).

Which Fish Should Be Avoided?

Avoid deep-sea and predatory fish with high mercury levels.

In Turkey, swordfish and shark are among the fish with high mercury levels. Shark is sometimes sold under names like “catfish” or “meatfish,” so be cautious.

Can I Give Farmed Salmon to My Baby?

Natural salmon is one of the richest sources of omega-3. However, it’s difficult to find natural salmon, and farmed Norwegian salmon is widely available. Despite being farmed, Norwegian salmon is considered safe, as antibiotics are no longer used due to special vaccination methods. Farmed salmon still contains significant omega-3 levels.

Is Wild-Caught Fish Always Healthier?

Many parents prefer wild-caught fish for their babies, but it’s important to understand the difference between wild and farmed fish. Wild-caught fish live and feed naturally, while farmed fish are fed artificial feed.

Can I Give Canned Fish to My Baby?

For your baby or child, it’s always better to choose fresh fish over canned. Fresh, unprocessed fish that you cook yourself is the healthiest option.

If you’re reading this, your fish is likely already frozen. Still, I recommend reading our article on how to freeze fish properly.

The thawing method you choose should prevent the fish from overheating, losing moisture, dehydrating, or fostering bacterial growth. The ambient temperature during thawing should never exceed 20°C (68°F).

Studies show that fish thawed quickly in the microwave experiences the least quality loss. Therefore, microwave thawing is one of the most recommended methods. Another option is to let it thaw in the refrigerator. If you’re thawing the fish in water, always use cold water and ensure the fish does not come into direct contact with the water.

When buying frozen mackerel, which is commonly found at fish markets, ensure it hasn’t already thawed. Unfortunately, some fishmongers re-freeze unsold mackerel and place them back on display the next day. Especially in warm weather, fish left out for long periods can lose their freshness entirely.

By the time you bring frozen mackerel home, it may already have thawed. If not, you can use the microwave for a quick thaw or wait for it to thaw in the refrigerator.

If you don’t have a microwave or prefer not to use one, you can also thaw the fish quickly by placing it in cold water. However, ensure the fish does not come into direct contact with the water by placing it in a sealed bag and submerging it in the cold water for fast thawing.

Below is a summary of key points to remember:

How Should You Freeze and Thaw Fish? What to Keep in Mind:

• Especially in hot weather, clean the fish promptly without leaving it out too long, and wash it in salty, cold water. Alternatively, after washing it in cold water, dip the fish in ice-cold, salty water for 1-2 minutes and drain it in a colander.
• Place the fish in a colander and let it drain in the refrigerator. This will also pre-chill the fish. You can use a paper towel to dry it completely.
• If possible, vacuum-seal the fish to prevent exposure to air.
• If you don’t have a vacuum sealer, wrap the fish in aluminum foil or place it in a freezer bag to protect the tissue from damage caused by direct contact with ice. (Don’t worry, aluminum foil is safe for freezing, as its carcinogenic substances only release at high temperatures, and it helps conduct cold air efficiently.)
• To minimize the amount of cell fluid that escapes from the fish, freeze it quickly. After a few hours of pre-cooling in the refrigerator, place the fish in the freezer and select the quick-freeze setting.
• If you freeze fish at different times, label them to know when each was frozen.
• The recommended method for thawing fish is rapid thawing to minimize bacterial growth. Use the microwave if available. Another method is slow thawing in the refrigerator, as this slows down enzymatic activity. If thawing in water, make sure to use cold water and avoid direct contact with the fish.
• Sensory, physical, and chemical tests have shown that some types of fish can be frozen and thawed up to three times under proper conditions and still remain edible. However, all studies conclude that frozen seafood should be consumed after its first thaw and should never be refrozen.

Once you have thawed frozen seafood, you must consume it. Do not refreeze.

The article also includes a table, compiled through a joint effort by the EPA and FDA, which lists certain types of fish that contain valuable Omega-3 fatty acids, essential for health, and, conversely, the harmful mercury levels in those fish. We recommend carefully reviewing the table to make informed decisions about which fish to consume.

What Do the FDA and EPA Recommend?

The FDA and EPA have conducted research on the importance of fish consumption for pregnant women, those planning to conceive, breastfeeding mothers, and growing children. While fish is crucial for development, some deep-sea and predatory fish contain mercury at levels that can be harmful. This research identifies which types of fish should be avoided and what precautions should be taken.

FDA AND EPA’S RECOMMENDATIONS:

To support fetal development and overall health during pregnancy, and to strengthen the immune system of infants through breastfeeding, it’s recommended to consume 250-350 grams of fish per week. This is also crucial for children’s immune and cognitive development. The required amino acids and proteins can only be sufficiently obtained through fish consumption.

WHAT SHOULD YOU DO?

• Consume 250-350 grams of fish weekly:
  This amount meets the minimum dietary requirements. It is recommended to eat fish 2-3 times a week. For children in their developmental years, this amount should be adjusted according to their age, weight, and calorie needs.
• Choose fish with low mercury levels:
  Like many other foods, fish contain traces of mercury. The healthiest fish with the lowest mercury levels include salmon, tuna, shrimp, anchovies, catfish, cod, tilapia, and pollock.

Avoid These Four Types of Fish:

Some deep-sea and predatory fish contain mercury levels higher than the recommended limit and should be avoided. These include shark, swordfish, tilefish (from the Gulf of Mexico), and king mackerel. Of these, shark and swordfish are the most commonly found in Turkey, and their high mercury levels pose health risks, especially to pregnant women and children.

HOW MUCH OMEGA-3 AND MERCURY IS FOUND IN EACH TYPE OF FISH?

Below is a chart showing the amount of Omega-3 fatty acids (EPA and DHA in milligrams) and mercury (in micrograms) found in 4 ounces (118 grams) of cooked fish:

Fish to Avoid for Pregnant and Nursing Women, and Growing Children:

What is Mercury and Methylmercury?

Mercury is a natural element that can be found in our environment. It can accumulate in lakes, rivers, and oceans, where it is converted into methylmercury. This form of mercury is stored in fish tissues and can pose a neurotoxic risk to the brain and nervous system if consumed in large amounts over time.

Does All Fish Contain Methylmercury?

Yes, almost all types of fish contain trace amounts of methylmercury. As fish grow and live longer, they accumulate more methylmercury in their bodies. Predatory fish and those living in the deeper parts of oceans and seas generally have higher levels of methylmercury.

Which Fish Should You Avoid?

According to FDA research, fish with high mercury levels should be avoided. These include:

• Shark
• Swordfish
• Tilefish (from the Gulf of Mexico)
• King Mackerel

How Often Should You Eat Fish?

Consuming 150-200 grams of fish per meal, 2-3 times a week, will meet your weekly nutritional needs.

Should Pregnant Women and Children Avoid Raw Fish?

Yes. Both the USDA and FDA recommend that pregnant women and children avoid eating raw fish, red meat, poultry, or eggs, as these can carry harmful bacteria that are not destroyed unless properly cooked.

How Should You Cook Seafood?

Boiling fish is a healthier option than frying, as it requires fewer calories. It’s important to ensure that fish is cooked thoroughly to minimize the risk of bacteria.

Do You Need to Worry If You Ate One of the Fish to Avoid?

No. Eating one meal of these fish is not harmful, but it’s important to be cautious of what you eat in the future. Mercury is not quickly eliminated from the body, so frequent consumption of high-mercury foods should be avoided.

Is It Okay to Frequently Eat Canned Tuna?

Yes. Canned tuna contains safe levels of methylmercury and can be consumed regularly. However, it’s still recommended to eat a variety of fish for a balanced intake of nutrients.

What Happens If You Don’t Eat the Recommended 250-350 Grams of Fish Weekly?

This is a general recommendation for maintaining health. If you don’t meet this amount in one week, you can make up for it the following week.

Why Should You Follow These Recommendations?

Fish are rich in essential proteins and minerals and contain very little saturated fat. They are also a significant source of Omega-3 fatty acids, vitamin D, and iron. These nutrients are especially crucial for the immune system and brain development of children, as well as during pregnancy and breastfeeding.

Should You Avoid All Fish During Pregnancy Due to Mercury Concerns?

No. It’s important not to avoid fish during pregnancy, as Omega-3 fatty acids are essential for fetal development. Research shows that the benefits of eating fish far outweigh the risks of mercury exposure from most types of fish, especially in countries like Turkey, where mercury levels in fish are generally low.

Can You Reduce Mercury Levels by Cooking or Cleaning the Fish?

No. Methylmercury is stored in the tissues of fish, and cooking or cleaning does not reduce its levels.

How to Prepare?

In truth, there are few fish as versatile as salmon in terms of cooking methods. Despite being oily, you can pan-fry it properly, grill it, barbecue it; cook it in a pouch, on oiled paper, or in foil. You can even steam it in a pressure cooker.

Of course, like with red and white meats, you can enhance the flavor by marinating salmon before cooking. I strongly recommend marinating with suitable spices before some cooking methods. Let’s delve into the sauce and marination process.

How to Make Salmon Sauce and Marinate?

Firstly, decide the desired taste and prepare a matching sauce for marination. As salmon is a bit oily, the most common marination method involves lemon. Mix a bit of salt, olive oil, and lemon juice in a bowl, let it rest in the fridge for half an hour. Avoid marinating in lemon juice for too long, as its acidity can start to cook the fish after a while.

If you prefer marinating with spices, a mix of olive oil, salt, black pepper, oregano, and garlic, left for 30-60 minutes, is sufficient.

How to Pan-Fry Salmon?

If you plan to pan-fry, I recommend using a non-stick or ceramic pan. The key is to fry in very little or no oil. Optionally, marinate briefly with olive oil, lemon, salt, and spices, then cook each side for 3-4 minutes in an oil-free non-stick pan. It’ll start releasing its own oil as it cooks, and when it takes on a beige color, it’s done. Be cautious not to overcook and dry out the fish.

Baking

When baking, you can wrap it in paper, use foil, or cook directly in a baking sheet or casserole dish. In a regular oven, it cooks at 200 degrees Celsius in 12-13 minutes. The time varies based on the thickness; if you’re cooking the tail side, it’ll be done in a shorter time, around 8 minutes. To ensure it’s fully cooked, you can extend the time by 2-3 minutes, but be careful not to overcook, as it will dry out.

No need to use oil when baking; you can use very little olive oil if desired. Decorating with lemon slices enhances both the appearance and flavor. Bay leaves also add a delightful aroma. You can try the Baked Salmon in Paper recipe here.

Grilling or Barbecuing

Before grilling, marinate briefly with olive oil, lemon, garlic, and salt, then grill each side for 4-6 minutes. If using a barbecue, ensure the coals are well-ashened to avoid flare-ups. You can marinate with different spices or keep it simple with a bit of salt; after massaging it in, grill each side for 4-7 minutes based on the grill’s heat and the thickness of the fillet or slice. You can tell it’s done by its color or check with a fork. As always, avoid overcooking to keep it moist. Check out the Salmon Skewer Kebab recipe for a delicious homemade option.

The house we live in is an American kitchen, that is, the living room and the kitchen are together, and we cook fish every week. Sometimes we cook fish in a pan, sometimes in an oven, and sometimes in a cast iron skillet. And my wife and little son, who are very sensitive to smell, have not once complained. How Does? Here are some tips for you (:

The smell of each fish is different, depending on the type and cooking method. For example, the smell of mullet, hake or anchovy is more intense than that of sea bass or trout. Likewise, the smell of frying is much stronger than baking in the oven. You will learn these as you experience them a little.

You will not have to worry about how get rid of the smell of fish in the house with a few tricks that you will apply while cooking fish or pay attention to afterwards.

In order not to get fishy smell in the house:

First of all, for less smell, my advice to you is to cook the fish in the oven or steam-steak it. It is both healthier and less fragrant.

The vegetables and spices you add to the fish will both add flavor and reduce odor. For example, you can put bay leaves, onion and carrot slices next to the fish and minimize the odor while setting a perfect table. I would definitely say check out the Baked Sea Bass Recipe title (:

You can easily prevent the fish from sticking to the tray and the oil from burning and emitting a bad odor by using greaseproof paper while cooking fish in the oven. In addition, if you wrap the fish with greaseproof paper, there will be almost no smell.

If you have fried, pour boiling water into the pan immediately before sitting on the table, shake and pour. Fill with hot water again and close the lid. Because as the oil waits in the pan, its smell intensifies, the oil solidifies and it becomes much more difficult to clean. Also, if you have windows, balcony doors, etc. in your kitchen, be sure to open them so that the smell can disperse more easily.

Add half a tea glass of fabric softener and water to a small saucepan and bring it to a boil. Turn off the stove 1 minute after it starts to boil. You get rid of the irritating odor in the house and your house smells good. Just don’t put too much softener or boil it for too long, otherwise its smell will get heavy after a while.

While frying fish in the pan, you can put a few sprigs of parsley or bay leaves into the frying oil. You can also light a few scented candles.

You can cook it by putting bay leaves between the fish.

After frying, you can pour water, a little vinegar, lemon juice and peels, cinnamon sticks, cloves and bay leaves into the pot and boil it.

After the cooking process is finished, you can light a fresh-smelling incense.

If you rub your hands with the remaining lemons to get rid of the fishy smell that permeates your hands after a meal and then wash them, you can easily get rid of the fishy smell that has permeated your hands.

Do not give up on a food that is so important for your health just because of the smell.