Fish is highly esteemed for its high protein nutritional value, with folklore even suggesting that children who eat more fish will be smarter. Therefore, many parents tend to have their children consume more fish in the early stages of growth to promote their physical health. However, when faced with a wide array of fish choices in the market, selecting the most beneficial varieties for children’s growth becomes a point of concern.
For safety and convenience considerations, fish without intramuscular bones, such as yellow croaker, salmon, pomfret, and hairtail, are more suitable for children to consume. From an environmental pollution perspective, fish from natural marine areas contain fewer contaminants compared to artificially farmed marine and freshwater fish. Especially in poor farming environments, it is advisable to avoid giving children potentially contaminated fish. Considering the issue of heavy metal accumulation in the food chain, selecting moderately sized fish is more ideal, as larger fish may accumulate more pollutants in their bodies.
Balancing economic affordability with nutritional value, parents can choose mackerel, round scad, horse mackerel, and sardines, as they are rich in DHA and protein content, with good taste, helping to cultivate diversified dietary habits in children. In fact, there is a wide variety of fish available, not limited to specific types. By trying different varieties of fish, children can enjoy a range of flavors and fully absorb various nutrients.
As for the edible parts of the fish, although the fish head may be slightly contaminated, the “fish face” portion has delicate flesh, fewer bones, and lower contamination, making it suitable for children. Regarding fish roe, despite claims of lower contamination, due to its indigestible outer membrane and high cholesterol content, consumption should be controlled in portions and appropriately crushed for easier digestion, without overly emphasizing its nutritional value.
In terms of cooking methods, steaming is the most recommended method, as it preserves the fish’s nutrients and original flavor to the fullest, benefiting children’s taste development and avoiding nutrient loss and digestive burden that may come with frying.
Lastly, children should consume fish in moderation, generally recommended 1-2 times a week, with each serving approximately 50-100 grams. Even if a child particularly favors a certain type of fish, it should be ensured that it is part of a balanced diet and not a replacement for staple foods.
