Anchoas

¡Lo sentimos, esta página aún no está disponible en español! Estamos trabajando tan rápido como podemos para traducir todo nuestro contenido, gracias por tu paciencia y apoyo.

Anchovies, when cooked, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Compared with other fish, anchovies tend to be low in mercury.

Anchovies are small fish that provide a vital food source for humans and oceanic creatures alike. There are more than 140 species around the world—from the Atlantic and Pacific Oceans, to the Black and Mediterranean Seas. For centuries, diverse cultures have eaten fresh anchovies as a delicacy. Preserved anchovies are often packed in salt, which leaches liquid from the anchovy and infuses the fish with rich, savory flavor.

Yes. Anchovies are low in mercury and packed with protein and fat, in addition to many essential micronutrients for baby’s development. They also contain calcium, iron, zinc, and choline, as well as vitamins B6, B12, and E. Plus, they’re an excellent source of omega-3 fatty acids, particularly DHA, which is critical for visual and cognitive development. Together, these nutrients provide the building blocks needed for growth and development, in addition to supporting the health of baby’s bones, red blood cells, immunity, brain, metabolism, bodily resilience, and more. 

Many kinds of preserved anchovies are high in sodium. While a taste is okay, consider waiting to regularly share preserved anchovies until baby is older. Research has found that offering food that is high in salt can take up space in the belly and, as a result, decrease a child’s motivation to try other food. One way to be mindful of sodium is to opt for anchovies packed in oil or water (not brine) when they are available.

Yes. Finned fish are classified as a Global Priority Allergen by the World Health Organization.  It’s estimated that only 0.2% of people are allergic to finned fish worldwide, and the prevalence of fish allergies in children, while variable, is even less than in adults. About 40% of people with finned fish allergies don’t experience their first allergic reaction until adulthood. Unfortunately, most individuals who are allergic to finned fish do not outgrow the allergy.

Some individuals with finned fish allergy may react from inhaling proteins that become aerosolized when cooking fish. If this is the case for baby, you may wish to avoid cooking fish in the household when baby is present.

Around 50% of individuals with one finned fish allergy will react to another fish as well. This is because the major allergen in finned fish, beta-parvalbumin, is present in most fish, regardless of species. Due to cross-contamination and mislabeling of fish, allergists often recommend that those allergic to one species of finned fish avoid all finned fish until meeting with an allergist to determine which fish might be safely introduced into the diet. This is an individualized recommendation, so be sure to confirm with your allergist before offering other finned fish if baby is allergic to anchovy.

Finned fish are a known trigger of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. Left untreated, the reaction can result in significant dehydration. Unlike other food allergens, FPIES to finned fish may not present until later in life, and tends to be life-long.

Lastly, a note on scombroid poisoning, which is sometimes mistaken for a fish allergy. Scombroid poisoning is a type of food poisoning that occurs when someone eats fish that has been improperly refrigerated. This allows a large amount of histamine to build up in the fish. When consumed, this large load of histamine can cause symptoms that mimic those of an allergic reaction, causing some people to believe that they have developed a finned fish allergy, even if they are not allergic. Ensuring that fish has been stored at adequately cool temperatures can minimize the risk of such a reaction.

If you suspect baby may be allergic to fish, make an appointment with an allergist before introducing anchovy. As with all common allergens, introduce anchovy in small amounts and watch closely as baby eats to see if any adverse reaction occurs. If all goes well, gradually increase the serving size over time. Once common food allergens are successfully introduced, it is recommended to keep them in the diet regularly (twice weekly, if possible). However, this doesn’t mean that each different fish species must be offered multiple times a week. Finned fish share the same major proteins, so it is perfectly acceptable to rotate finned fish varieties according to availability and preference.

No, preserved anchovy typically presents a low choking risk, although the bones in fresh anchovy are a choking hazard. The edible bones in preserved anchovies have been softened by the canning process and do not need to be removed before serving. However, bones in fresh anchovy need to be carefully removed before serving. To reduce choking risk, prepare and serve anchovies in an age-appropriate way. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby at mealtime. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

¡Ninguno! Sirve los alimentos sólidos directamente en la bandeja, plato o tazón del/a bebé y luego deja que el/la bebé explore con las manos. Si lo deseas, tenga una cuchara o un tenedor disponibles para ayudarlo/a a familiarizarse con los utensilios, pero no se espera que adquiera las habilidades para usarlos hasta que sea un poco mayor.

Al comienzo, ofrece una pequeña cantidad y confía en que tu bebé sabe cómo mostrar interés si quiere más haciendo ruidos, gestos, o gritando o extendiendo la mano. Ten en cuenta que la mayoría de los bebés entre 6 y 9 meses de edad no consumen muchos alimentos sólidos al principio. Para los bebés de entre 10 y 12 meses de edad, enfócate en ofrecer el equivalente a una comida equilibrada para adultos, pero con porciones más pequeñas. Pon atención a las señales que te da el/la niño/a: cuando el/la bebé te muestre que desea “más”, ofrécele más comida. Cuando el/la bebé muestre señales de “ya terminé”, para de ofrecerle comida.