Oyster

Cook oysters thoroughly before serving to babies. Oysters carry an elevated risk of foodborne illness, and babies are more at risk for severe symptoms.

Oysters may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Oysters can be found in tidal estuaries, saltwater bays, and coastal seawaters worldwide. Like clams, mussels, and other members of the bivalve family, oysters grow a hinged shell with two parts that encase the meat. Archaeological evidence suggests that humans have not only eaten oysters for thousands of years, but they have even farmed the shellfish at large scale for many generations.

Yes. Oysters are rich in protein and offer essential nutrients like omega-3 fatty acids, choline, vitamin B12, zinc, calcium, and iron. Depending on where they come from, oysters can contain varying levels of cadmium, a heavy metal that can negatively affect neurological development when consumed in excess. No food is perfect, so if the family regularly enjoys oysters, aim to offer them as one part of a variety of foods in the diet.

Oysters, like most seafood, carry an increased risk of foodborne illness from a variety of bacteria, including vibriosis. When cooking oysters, take great care to ensure they are fresh and of good quality and make sure to cook them thoroughly.

No. Although part of the larger shellfish family, mollusks (like oysters) 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 oyster allergy are more likely to experience reactions to other shellfish in the mollusk family (clam, mussels, octopus, 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 oyster.

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 oyster by serving a small quantity at first and watching closely for signs of any adverse reaction. If all goes well, gradually increase the quantity over future meals.

Yes. Oysters can be firm and slippery, qualities that increase the risk of choking. To reduce the risk, prepare and serve oysters in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

As long as the oysters are finely chopped to reduce choking risk, babies can have canned oysters as soon as they are ready for solids, generally around 6 months of age. If you would like to reduce sodium in baby’s food, you can choose a low-sodium or no-salt-added brand, when available. Learn more about sodium and babies on our Sodium FAQ page.

There is no age at which eating raw oysters is without risk, so whether or when to serve raw oysters is a personal decision for which you must calculate risk. Raw oysters pose a very high risk of foodborne illness, especially Vibrio, a harmful bacteria that causes watery diarrhea among other symptoms in babies, children, and adults alike. The risk of severe illness is even higher in individuals with complex medical backgrounds, taking stomach acid reducing medications, and/or who are immunocompromised. Cooking shellfish to an internal temperature of 145 F (63 C) helps to kill bacteria in the food.