Catfish

No. Catfish flesh doesn’t pose a significant risk, though fish bones certainly can cause problems. Before serving, take care to remove the skin and bones, and cut up the food into age-appropriate sizes and shapes.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Yes. Finned fish and shellfish are common food allergens. That said, it’s estimated that only 1 percent of people in the United States are allergic to finned fish.  Unfortunately, most individuals who are allergic to finned fish do not outgrow the allergy.

If you have a family history of allergies or suspect your baby may be allergic to fish, make an appointment with an allergist before introducing catfish. As with all common allergens, introduce catfish in scant amounts and watch closely as your baby eats to see if any adverse reaction occurs. If all goes well, gradually increase the serving size to your baby over time.

It depends on the kind of catfish. There are hundreds of species of catfish that range in size from the tiny banjo catfish of South America to the massive Mekong catfish (up to 9 feet long).  Size is important because generally, the bigger the fish and the longer it lives, the higher the content of mercury and other toxic metals.

When shopping for catfish, look for North American channel catfish (wild or farmed). Channel catfish raised in American farms will have less mercury than their wild counterparts, though farmed fish can be lower in omega-3 fatty acids due to their processed diet. North American channel catfish also have another fin up on the competition: they’re subject to American regulatory standards, while inspection and monitoring of imported catfish have been called into question.

Nutritionally, catfish offer decent amounts of protein and B vitamins, including vitamin B12, which supports brain development and blood production in a baby’s rapidly growing body. They also contain selenium and omega-3 fatty acids, though not as much as salmon, sardines, and trout.

As you do with all fish, consider where and how catfish were caught before purchasing. A widely respected go-to resource, the Monterey Bay Aquarium Seafood Watch, suggests consumers look for catfish farmed in the United States or blue catfish caught in the Chesapeake Bay. If you don’t know where the catfish is from and how it was caught or farmed, look for other seafood and say "no, thanks" to all other sources of imported farmed catfish.

The ubiquitous catfish—named for its distinctive barbels that resemble a feline’s whiskers—thrive in freshwaters around the world, and even in some oceans, too. The fish has many nicknames (blue channel, bottom feeders, chuckleheads, mud cat, to name a few). Once cooked, catfish has a flaky consistency and mild taste, making it an easy protein alternative to meat and legumes.

In North America, the channel catfish is one of the most popular species to cook, especially among fans of the fish fry—a great party dish to feed a crowd. Channel catfish are available whole or in processed cuts (fillets, steaks, nuggets, strips, and fingers) from many different sources, from the fish farms of the American South, to the brackish waters of the Chesapeake Bay, to freshwater lakes and ponds between southern Canada and northern Mexico.