Striped Bass

Striped bass, when well-cooked, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. When shopping for striped bass, opt for farmed over wild when available, as wild striped bass is typically higher in mercury.^[1][2][3]

Striped bass, also called striper or rockfish, is a popular white fish native to North America, known for its firm texture and mild flavor. It has been a part of Indigenous diets along the Atlantic coast for centuries and remains a celebrated ingredient in regional cuisines, from New England seafood stews to Southern fish fries. Today, striped bass is enjoyed worldwide, both wild-caught and farmed, and prized for its versatility in grilling, baking, or poaching.

• Cook striped bass in the oven, on the stove, or even the grill. Striped bass is meaty enough to handle the high temperatures of grilling, especially if you choose thicker fillets.

• Store striped bass in the refrigerator and cook and serve within a couple of days, or freeze for up to 6 months.

No. Cooked striped bass, with bones and skin removed, presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. Note that fish bones do pose a risk of getting stuck in the mouth, throat, or esophagus. To reduce this risk, take care to remove the bones from cooked fish, and prepare and serve striped bass in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

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

Yes. Finned fish such as striped bass are classified as a common allergen.^[4]  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.^[5][6][7] About 40% of people with finned fish allergies don’t experience their first allergic reaction until adulthood.^[8] Unfortunately, most individuals who are allergic to finned fish do not outgrow the allergy.^[9] 

Some individuals with finned fish allergy may react from inhaling proteins that become airborne when cooking fish.^[10][11] 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 the risks of cross-contamination or mislabeling, 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 striped bass.

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.^[12]

If you suspect baby may be allergic to fish, consult an allergist before introducing striped bass. As with all common allergens, introduce fish in small amounts at first 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.

It depends on the type. Farmed striped bass tends to be low in mercury, while wild striped bass can have moderate to high levels of mercury, a heavy metal that is present in most fish and shellfish to varying degrees and, when consumed in excess, can negatively impact a child’s neurodevelopment.^[13][14] That said, babies who are allowed to self-feed generally do not eat excessive amounts of any one food as they build the skills to eat solids. To minimize baby’s exposure to mercury from fish, serve fish as part of a balanced diet and, when possible, choose fish that are low in mercury, like salmon, sardines, or North Atlantic mackerel.

Striped bass is rich in protein, in addition to a number of micronutrients like potassium, selenium, and vitamins B6 and B12. Plus, it is incredibly rich in omega 3 fatty acids. Together, these nutrients provide the building blocks required for growth and development, electrolyte balance, hormonal function, metabolism, and healthy red blood cells. 

It depends. Farmed striped bass is typically low in mercury, while wild-caught striped bass can contain moderate levels of mercury, so consider serving only on occasion and alternating with lower-mercury fish like salmon, sardines, or cod.