Tuna

No. Freshly cooked tuna, with bones and skin removed, as well as canned tuna, present a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. Any bones remaining in canned tuna have been made soft and edible by the canning process, so there’s no need to remove them unless you’d like to. Note that fish bones from fresh tuna 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 tuna 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. Fish are classified as a common allergen, and tuna is among the most common fish allergies, along with cod, halibut, and salmon. It’s estimated that only 0.2% of people are allergic to fish worldwide, and the prevalence of fish allergies in children, while variable, is even less than in adults. About 40% of people with fish allergies don’t experience their first allergic reaction until adulthood. Unfortunately, most individuals who are allergic to fish do not outgrow the allergy.

Some individuals with 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 fish allergy will react to another fish as well. This is because the major allergen in fish, beta-parvalbumin, is present in most fish, regardless of species. Due to cross-contamination and mislabeling of fish, allergists often recommend that those who are allergic to one species of finned fish should 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 tuna.

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 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 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, consult an allergist before introducing tuna. As with all common allergens, introduce tuna in small amounts at first and watch closely as baby eats to see if any adverse reaction occurs. For step-by-step guidance on how to introduce fish and other common allergens, subscribe to the Solid Starts App.

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’s typically fine for babies to have skipjack tuna (also called chunk light tuna) once or twice a week, as it tends to be much lower in mercury. That said, varieties like albacore (also called white tuna), bigeye, and yellowfin tend to be very high in mercury, so consider waiting to serve these until after age 3, or only offering a taste here and there.

If you plan on regularly serving tuna, skipjack tuna (also called light or chunk light tuna) is typically the lowest in mercury. Other tuna species (albacore or white tuna, bigeye, and yellowfin, for example) tend to be very high in mercury and are best served only on occasion or avoided for younger children. Skipjack tuna is often used in canned tuna and other products, but sometimes high-mercury tuna like albacore is used, so if you're choosing canned tuna for baby, read the label before purchasing.

Consuming raw or undercooked fish carries an increased risk of foodborne illness, and babies are more susceptible to severe symptoms. There is no age at which eating raw fish is without risk, so whether or when to serve it is a personal decision for which you must make an informed decision in the context of your child. Cooking fish to an internal temperature of 145 F (63 C) helps to kill bacteria in the food.

Smoked skipjack tuna, when fully cooked, can be shared in moderation as soon as baby is ready to start solids, which is generally around 6 months of age. But if the smoked tuna is a type that is high in mercury, keep it to a small taste here and there until closer to age 3. Some styles of smoked tuna are not fully cooked, which can increase the risk of foodborne illness. Keep in mind that smoked tuna is commonly very high in sodium. While an occasional taste is fine, waiting to regularly offer food that is high in sodium can help leave room for baby to explore a variety of food with different colors, flavors, and textures. See our article, Sodium in Food for Babies, for more information.