Sardines

Sardines, when well-cooked, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Compared with other fish, sardines tend to be low in mercury.

Sardines are small forage fish that are a vital food source for humans and oceanic creatures alike. They’re named after the Italian island of Sardinia, where the little silver fish were once abundant, but they’re not native to Italy. The name “sardine” collectively describes multiple species of small forage fish that live in schools in both coastal and deep waters in the world’s oceans. Ever heard of brisling, herring, iwashi, kipper, pilchard, shad, or sprat? Each has unique attributes, but they are all marketed as “sardines” around the world.

Yes. Sardines are rich in protein and fat, including essential omega-3 fatty acids. They also offer calcium, choline, iron, selenium, zinc, and vitamins B6, B12, D, E, and K. Together, these nutrients support growth, energy for play and exploration, brain development, heart health, bone density, red blood cells, immune function, blood clotting, and more.

While certain kinds of sardines can be high in sodium, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement. While many health organizations recommend holding or reducing salt in food shared with baby, recent reviews of literature suggest that this may not be necessary. Furthermore, sharing family meals, even if they contain salt, has its benefits: baby has opportunities to explore a wider variety of food, share their family food culture, and practice eating a variety of textures.

Yes. Finned fish are classified as a common allergen by the World Health Organization. It is estimated that only 0.2% 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 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 sardines.

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 sardines. As with all common allergens, introduce sardines 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.

No. Cooked sardine, 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 in freshly cooked fish 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 sardines in an age-appropriate way as described in the How to Serve section. The bones in canned sardines, on the other hand, are rendered soft and edible by the canning process, so there’s no need to remove them before serving. 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.

Sardines are typically low in mercury. Generally speaking, the larger the organism, the higher the possible mercury concentration in its body. For example, tuna are large fish and typically high in mercury. Sardines are smaller fish and are less likely to accumulate as much mercury as other fish.

No. Although sardines may contain small amounts of arsenic, the main type of arsenic found in seafood (organic arsenic) is generally considered to be safe to eat as part of a varied diet. Toxins, including heavy metals like arsenic, are present in many foods, and are often reflective of contamination in the environment, so levels can vary. There is no perfect food, so aim for a varied diet over time. This helps offer diverse nutrients, as well as avoiding issues from over-relying on one food.

Yes. Canned sardines, including those packaged in water, olive oil, with salt, etc., can be shared with baby as soon as they are developmentally ready for solids, typically around 6 months of age. Canned or packaged sardines can be offered with skin and bones still intact, as both are made soft and edible by the canning process.