Octopus

Yes. Cooked octopus is firm and, when not cooked just right, rubbery in texture—two qualities that can be tough for young eaters with emerging chewing skills. As always, make sure to create a safe eating environment, to stay within an arm’s reach of baby during meals, and to check out our age-appropriate serving suggestions.

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

No. Although part of the larger shellfish family, mollusks (like octopus) are not classified as a Global Priority Allergen by the World Health Organization, which only considers crustacean shellfish to be a priority allergen. However, a number of regulatory agencies around the world group the two types of shellfish together and label mollusks as common food allergens alongside crustaceans. Interestingly, shellfish allergies commonly develop in adulthood rather than in children. For those who develop the allergy in childhood, most will not outgrow it.

Individuals with an octopus allergy are more likely to experience reactions to other shellfish in the mollusk family (clam, mussels, oyster, scallop, snail, squid) and also have a >70% risk of reacting to shellfish in the crustacean family (crawfish, crab, lobster, shrimp). If you suspect baby may be allergic to shellfish, consult an allergist before introducing octopus.

As they are not closely related, being allergic to shellfish does not mean that an individual will also have a finned fish allergy. However, you may need to be careful about the risk of shellfish proteins cross-contaminating finned fish and other seafood, as they are often prepared in the same facilities using shared tools and cooking materials.

As you would do with any new food, introduce octopus by serving a small quantity at first and watch closely for signs of any adverse reaction. If all goes well, gradually increase the quantity over future meals.

Yes, in moderation and ideally after 12 months of age. Octopus is an excellent source of protein and omega-3 fatty acids. It is also loaded with essential nutrients like vitamin B12 to power the nervous system, iron to fuel the brain, and selenium to support immune health.

That said, like most seafood these days, octopus contains moderate levels of mercury and other toxins resulting from chemical pollution that washes into the planet’s oceans and other bodies of water. The United States Environmental Defense Fund suggests that up to three servings of octopus per month is safe for children up to 5 years of age, assuming no other fish is consumed.

There are a few considerations to keep in mind when purchasing octopus and other seafood.

Choose fresh or frozen octopus instead of canned octopus when possible to avoid BPA. Bisphenol A (or BPA, as it is commonly called) is a chemical used to line the interior of cans and plastic bottles that can disrupt a baby’s bodily functions. While many brands include a “BPA-free” label on other food products, cans of octopus often do not specify if BPA is used, so it would be wise to err on the side of caution by purchasing fresh or frozen octopus.

If canned seafood is your best option, watch the salt. Many canned products—from vegetables to fish to meats—often have high levels of sodium. Octopus packed in olive oil or water is generally a less salty option than octopus seasoned with sauces and flavorings. You can also try rinsing canned octopus, which may reduce the sodium content somewhat.

★Tip: Fan of calamari? They are squid, not octopus. The word evolved from the Italian and Spanish names for squid. Today it functions as a culinary term to describe a variety of preparations, including the ubiquitous battered-and-fried appetizer at seafood joints.

Octopus is a highly intelligent sea creature with exceptional eyesight, a complex nervous system, shape-shifting behaviors, and remarkable problem-solving ways. Our world is home to several hundred species that live in a diverse range of habitats, from coral reefs and tidal pools to deep ocean waters. The cephalopods hold mythical status in ancient art and folklore, appearing as mischievous monsters or divine deities depending on the culture. They are also a prized food in many parts of the world: in Greece, octopus is sundried and grilled over hot coals; in Japan, tako is served as sashimi and sushi; and on the islands of Southeast Asia, they are marinated in adobos and braised in curries.