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crj
20 yrs ago
Totally depends upon what book you read! I have seen no fish for 1 year, and others introduce fish at 6/7/8 months.
Sorry to not be of more use :(
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most of the chinese families I know add fish to their babies congee at about 6/7 months. I plan on introducing it to my son when he turns 7 months.
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we do add fish,but i heard salmon is not recommended,just one to confirm.
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According to the American Academy of Pediatrics, it recommends that infants with a family history of allergies or food sensitivities should not receive cow’s milk until 1 year of age, eggs until 2 years, and peanuts, nuts and fish until 3 years of age (AAP, 1998). It is thought that avoidance of foods with documented allergenic potential may delay or prevent some food allergy and atopic dermatitis in high-risk infants. However, WHO claimed that controlled studies demonstrating that restrictive diets after 6 months of age have an allergy-preventing effect have not been published (Halken and Host, 2001), and for this reason no such restrictions were advised by an international group of experts.
Dietician - 2849 0721
Matilda Internatioanal Hospital
Hong Kong
http://www.matilda.org
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happychick is right, the chinese add fish or meat to congee for babies quite early on. mine is 6 months, i plan to introduce fish or meat only at 7 months as there are no known allergies in our families pertaining to fish or meat. but i won't be introducing eggs anytime soon as my hubby had a reaction towards them as a child. even now he can eat food containing eggs BUT will gag if he actually needs to eat a whole egg.
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Hi Happychick and Wheelymate,
Can I ask what kind of fish do you add/intend to add to your baby's congee ? I plan to do that soon but not too sure what kind of fish. Any particular type that you can recommend? Thanks!
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i have not planned on which fish to serve yet! will probably check with my granny since she looked after me as a baby.
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There really isn't a particular type of fish I would go for as I don't know the different chinese names. What I'll do is visit the wet market and ask which types of fish doesn't have a lots of bones. Meaning that you can actually debone the fish in one go when it has been cooked ( I would steam).
I'm not certain, but doesn't salmon have loads of scatty bones and a nightmare to debone? I'm sure I had that in a restaurant once and spent the whole night taking bones out of my mouth :) but then that's probably just me.
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s1
20 yrs ago
i normally buy whole fish like pink bream or golden thread. i steam it the chinese way and then just flake out the flesh and then mix it with congee or rice cereal. don't buy fish without scales and also buy salt water fish (not pond fish).
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