Pollock

No. Pollock 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, including pollock, are classified as a Global Priority Allergen by the World Health Organization. It’s 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% 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 proteins that become 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 of fish, allergists often recommend that individuals 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 pollock.

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, make an appointment with an allergist before introducing pollock. As with all common allergens, introduce pollock 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. Pollock is relatively low in mercury and is a great source of omega-3 fatty acids and lean protein, plus it’s packed with vitamin B3, B6, B12 and selenium—nutrients that enrich a baby’s growth and support the brain, as well as nervous and immune systems. Pollock is a relatively low-fat fish, so feel free to 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 seafood, pollock contains trace amounts of methylmercury, a form of mercury present in most fish from polluted waters. 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.

★Tip: Store-bought fish products made with pollock and other white fish are often too high in sodium for babies and toddlers. Hold off on offering these store-bought pollock products, make your own fish sticks at home, or read the labels and opt for brands with lower sodium. See our Sodium FAQs to learn more.

Pollock 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 sole 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.

Pollock is the common name for two species of white fish that swim in the rocky shoals and deep seawaters in the northern regions of the Atlantic and Pacific Oceans. Depending on the species and location, pollock goes by different names, including coalfish, coley, slaithe, and blue snapper or blue cod. That last name hints at pollock’s texture: pollock belong to the same family of fish as cod and can often be used in its place in cooking, but unlike cod, the world’s pollock populations are currently robust enough to support commercial fishing.

You may have eaten pollock and not even known it. Pollock is commonly used to make many processed fish products, like fish balls, fish fingers, fish sticks, and more. Even some brands of imitation crab meat, sometimes known as surimi, are made of pollock. This popularity is thanks to pollock’s mild flavor and delicate, flaky texture, which make it easy to cook at home too. Store-bought fish sticks are often too high in sodium for babies and toddlers, but try your hand at making your own with our Homemade Fish Sticks recipe. Or try pan frying whole, deboned fillets in a skillet with garlic and butter and serving with peas, or baking breaded pollock fillets coated with breadcrumbs and your favorite savory spice.