Can Babies Eat Haddock?

Haddock is a saltwater fish, from the cod family. You can find it in the North Atlantic Ocean and in its seas, especially in northern Europe. Haddock is the most popular fish in the UK, used especially for the fish and chips dish. It is commercialized fresh, smoked, frozen, dried or canned.

If a haddock is fresh, its flesh is clean and white, firm and will hold together. The flesh turns opaque, if the fish is not fresh enough. Unlike its cod family members, haddock is best preserved dried or smoked, but not salted. Haddocks are smoked in traditional smokehouses in Grimsby, where the skills of smoking haddocks were transferred from generation to generation, in mostly family-run businesses. A famous form of haddock is the Finnan haddie, getting its name from the fishing village it originates from in Scotland. The Finnan haddie is usually poached in milk and is an excellent breakfast option.

Haddocks are high in protein, niacin, vitamin B6, and contain smaller amounts of riboflavin, thiamine, folate, phosphorus, magnesium, iron, potassium, zinc and calcium.

Can Babies Eat Haddock ?

Fish is a good source for proteins. Babies need protein income for building block of bones, muscles, cartilage, and fish like haddocks represent an excellent choice for baby food. Haddocks are one of the most easily digestible fish and low on the allergen list, and therefore can be introduced into a baby’s diet starting at the age of 6 months, once your baby eats solid food. Parents should pay extra attention to de-bone the fish properly and entirely.

Smoked Haddock and Sweet Potato Mash

Ingredients: 100g smoked haddock, 150ml milk, 175g sweet potato, 1 medium carrot.

Put the smoked haddock fillet into a medium sized saucepan. Pour the milk, cover the saucepan and bring the milk to the boil. Reduce heat to its lowest level and simmer for 15 minutes, until the haddock is cooked through. Peel the sweet potato and the carrot, dice them. Put them into a steamer, and cook for 15 minutes, until they soften. Drain them and put them into a large bowl and mash them. Strain the haddock, reserving the milk. Flake the fish into small pieces, and remove carefully all the bones. Add two tbsp of the sweet potato mixture to one tbsp flaked fish, pouring over some of the reserved milk. Mash until you get the right smooth texture and the ingredients are well combined.