How to serve sardine by age
6–8 months
Canned sardines in water, no salt added: remove any firm backbone, mash in only bones that crush completely, and spread on toast strips or make soft patties.
9–11 months
Mashed or flaked into small pieces, firm backbone removed and soft bones crushed, mixed into pasta, rice, or avocado.
12–24 months
Mashed on toast or flaked through pasta sauce, firm backbone removed and soft bones crushed. About 2 fish servings a week (FDA/EPA advice for ages 1–11).
Needs special prep: low
choking risk in its raw or whole form
Remove any firm or prominent backbone. Very soft canned bones that crush completely between your fingers can be mashed into the fish.
Canned sardines are soft; the spine is the only firm part.
Allergen notes
Sardines are fish, a common allergen. For a first taste, offer a small spoonful of mashed sardine, firm backbone removed and soft bones crushed. Once introduced, keep low-mercury fish in your baby's diet regularly; from 12 months, about 2 servings a week is a good guide.
Nutrition
- Contains DHA (omega-3), protein and vitamin D.
- Contains calcium from the mashed soft bones, plus iron.
Preparation tips
- Sardines are small, low-mercury fish. After 12 months too, pick low-sodium sardines canned in water; mash with avocado or a little lemon to mellow the flavor.
Sources
- FDA / EPA · Advice about Eating Fish
- AAAAI / ACAAI / CSACI · A Consensus Approach to the Primary Prevention of Food Allergy Through Nutrition (2021)
- American Academy of Pediatrics · HealthyChildren.org: Starting Solid Foods
- NHS Best Start in Life · Weaning
- CDC · Infant and Toddler Nutrition: Choking Hazards
This is general information, not medical advice. Read our disclaimer and methodology.
Keep a record of sardine
The free tracker saves food records in this browser. No account needed.