Haddock

No. Haddock is not a common choking hazard, though bones in fresh fish can present a risk if not removed. To minimize the risk, be sure to pick out any lingering bones before serving. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Finned fish are classified as a Global Priority Allergen by the World Health Organization. Fish in the cod family (like haddock) may be especially allergenic. It is estimated that only 0.2 percent 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 percent 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 airborne proteins that are 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 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 haddock.

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, consult an allergist before introducing haddock. As with all common allergens, introduce haddock 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.

Yes. While not the lowest in mercury among the fish in the sea, haddock generally has much less mercury than other popular large white fish, such as halibut or grouper. Haddock also offers lots of protein and omega-3 fatty acids to support growth and healthy cells, and selenium to support immunity. It’s also a good source of vitamins B6 and B12, which are essential for neurological development. Haddock is a relatively low-fat fish, so add a pat of butter or a healthy oil such as avocado or olive oil to boost fat content, as babies need lots of fat for brain development and growth.

As with most fish, haddock contains small amounts of methylmercury. Mercury is a persistent and progressive toxin to which babies are particularly susceptible. Thankfully there are lots of fish low in mercury that babies can enjoy. Furthermore, fish offers nutrients that are particularly important for babies (such as vitamin D and selenium) that can be hard to find in other foods. To minimize exposure to mercury from fish, simply focus on those fish that are lowest in mercury and limit the amount and frequency of fish that have higher amounts of mercury.

Excited to serve finnan haddie? This form of smoked haddock often contains high levels of sodium. If you want to offer this traditional food, consider waiting until baby is at least 12 months, keeping the portion to an ounce (about the size of your thumb), and rinsing the fish under water to reduce sodium levels.

Lastly, it is a good idea, in general, to check labels on frozen fish packages for additives, and steer clear of products with added salt or sodium tripolyphosphate. It is common for frozen white fish, as well as scallop, shrimp, and prawn, to be processed with sodium-containing preservatives which, even in small amounts, could easily exceed a baby’s daily adequate intake of sodium. For more on how much sodium babies can have, see our Sodium page.

Haddock isn’t generally thought of as a food that promotes pooping. That said, it can play an important role in healthy bowel movements as part of a balanced and varied diet. Diets featuring white meats like haddock may promote the presence of beneficial bacteria, like Lactobacillus, which contributes to a healthy and diverse gut microbiome. Pooping patterns can vary significantly from child to child, so be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping or digestive function.

Haddock is a large fish that dwells near the ocean floor in the icy waters of the world’s northern seas. Also known as hyse, kolja, scrod, and ýsa, haddock has grey silvery skin and white flesh that tastes similarly mild, but slightly sweeter than cod, a member of the same family. As overfishing has nearly depleted cod populations, haddock has risen in popularity. Haddock is a popular substitute in fish and chips and stockfish, a term for fish dried by cold windy air in places like Iceland, Greenland, and Norway. It is also the fish-of-choice for finnan haddie, a method of curing and smoking haddock with peat, which originated in Scotland and is now enjoyed on both sides of the Atlantic Ocean.