Hake

Hake may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Hake contains low to moderate levels of mercury and is best offered in moderation as part of a varied diet.^{[1] [2]}

White hake (Urophycis tenuis) is a bottom-dwelling saltwater fish found along the Northwest Atlantic coast from Newfoundland and the Gulf of St. Lawrence south to the Mid-Atlantic states. Though less famous than its distant relative cod, white hake has long been a familiar catch in the fishing communities of New England and Atlantic Canada, where it is sometimes called mud hake or ling. White hake has a mild, delicate flavor and a soft, flaky texture and is well suited to baking, poaching, steaming, pan-frying, and incorporation into chowders and fish stews.

• Check for bones before serving. Run your fingers slowly along the flesh of hake fillets from multiple directions before and after cooking to locate and remove any pin bones. 

• Hake is a delicate fish that can become dry and crumbly when overcooked, making it harder for baby to manage. Cook just until the flesh turns opaque and flakes easily with a fork—this typically takes only a few minutes depending on the thickness of the fillet.

• Serve hake in a sauce, broth, or with a drizzle of butter or olive oil to help keep it moist and makes it easier for baby to manage in the mouth. Poaching or steaming hake naturally produces a moist result.

No. Cooked hake, 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 hake in an age-appropriate way as described in How to Serve. 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.^[3] 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.^{[4] [5] [6]} About 40% of people with fish allergies don’t experience their first allergic reaction until adulthood.^[7] Unfortunately, most individuals who are allergic to fish do not outgrow the allergy.^[8]

Some individuals with fish allergy may react from inhaling proteins that become airborne when cooking fish.^{[9] [10]} 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 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 fish avoid all 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 hake.

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 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.^[11]

If you suspect baby may be allergic to fish, consult an allergist before introducing hake. As with all common allergens, introduce hake 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, but in moderation because of hake’s low to moderate mercury levels. Hake is rich in protein, in addition to a number of micronutrients like potassium, selenium, and vitamins B6 and B12. Plus, it is 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.

Due to its varying levels of mercury, hake is best offered in moderation as one of a variety of fish in the diet.^{[2] [1] [12] [13]} Mercury is a persistent and progressive toxin present in most seafood to which babies are particularly susceptible.^[14] Thankfully, there are many fish that are low in mercury that babies can enjoy. To minimize baby’s exposure to mercury from fish, prioritize fish that are lowest in mercury (like arctic char, salmon, sardines, or canned mackerel), limit the amount and frequency of fish that have higher amounts of mercury, and focus on variety in the diet.

Yes. Frozen hake is a nutritious and convenient option that is widely available and often more affordable than fresh. In fact, much of the "fresh" hake sold at fish counters has previously been frozen and thawed, so buying frozen directly and thawing at home is perfectly fine. Thaw frozen hake overnight in the refrigerator before cooking, and cook thoroughly before serving to baby. As always, check carefully for bones before serving.

Yes, hake is safe to serve to babies as soon as they are developmentally ready for solids. Serve hake in an age-appropriate way as described in How to Serve and check baby’s portion carefully for any bones before serving. Offer hake in moderation as one of a variety of fish in the diet to reduce baby’s exposure to mercury, which is present in varying degrees in most seafood.