Fish is highly revered for its high protein nutritional value, with a saying even circulating among the public that children who eat more fish will be smarter. Therefore, many parents tend to encourage their children to consume more fish in the early stages of growth to promote overall health. However, when faced with a wide variety 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. From an environmental pollution perspective, fish from natural marine areas contain fewer pollutants compared to artificially farmed marine and freshwater fish. Especially in poor farming environments, it is advisable to avoid giving children fish that may be contaminated. Considering the issue of heavy metal accumulation in the food chain, choosing moderately sized fish is more ideal as larger fish may accumulate more pollutants in their bodies.
With an emphasis on both affordability and nutritional value, parents can choose varieties such as Spanish mackerel, blue round scad, horse mackerel, and sardines. These fish are rich in DHA and protein content, have good taste, and help cultivate diverse eating habits in children. In fact, there is a wide variety of fish available, not limited to specific types only. By trying different varieties of fish, children can enjoy a variety of flavors and absorb a wide range of nutrients.
As for the edible parts of fish, although fish heads may be slightly contaminated, the “fish cheeks” have tender meat, fewer bones, and lower contamination levels, making them suitable for children. Regarding fish roe, despite claims of lower contamination, due to its indigestible membrane material and high cholesterol content, its consumption should be controlled with appropriate portions and crushed for easier digestion. Its nutritional value should not be overly emphasized.
When it comes to cooking methods, steaming is the most recommended as it preserves the nutritional value and original taste of the fish to the maximum extent. This approach benefits children’s taste development and avoids potential nutrient loss and digestive burden from methods like deep frying.
Lastly, children should consume fish in moderation, ideally once or twice a week, with each serving approximately 50-100 grams. Even if a child has a particular fondness for a certain type of fish, it should still be integrated as part of a balanced diet and not replace staple foods.
