Kippered herring for Babies
Can be served at every age once cooked through, prepared as described below. Watch for: salt. Low choking risk. Allergen risk is very high (5/5): start with a small amount and watch for a reaction.
Find recipes with Kippered herring in Dalo SolidsLast reviewed: October 2026
Safety Information
Always read the safety guidance before servingHow to Serve Kippered herring to a 6–9 Months Old
Milestones for 6–9 monthsPrepare with care
Only if cooked until steaming hot
The NHS notes that babies should avoid high-salt foods to protect developing kidneys, and health authorities recommend cooking cold-smoked fish until steaming hot to eliminate Listeria.
How to Cut
Ensure the kipper is cooked until steaming hot and allowed to cool. Thoroughly remove all skin and bones, then flake and mash the flesh finely with your fingers to ensure there are no missed pin bones. Blend or stir a small amount into unsalted mashed potato or vegetable puree.
Serving Instructions
For babies 6–9 months, serve kippered herring only if it has been cooked until steaming hot. Remove all skin and bones thoroughly, and mix a small amount of finely flaked, well-mashed fish into purees or soft mashes. Because kippers are cured with salt, offer them only occasionally as part of a varied diet.
How to Serve Kippered herring to a 9–18 Months Old
Milestones for 9–12 monthsPrepare with care
Only if cooked until steaming hot
The NHS recommends limiting high-salt foods in young children and ensuring smoked fish is cooked thoroughly until steaming hot to prevent foodborne illness.
How to Cut
After cooking the fish until steaming hot, carefully debone and remove the skin. Break the fish into small, soft, moist flakes that squash easily between your fingers. Serve alongside finger foods, mixed into mashed vegetables, or spread onto strips of soft bread.
Serving Instructions
For 9–18 months, serve kippered herring cooked until steaming hot, with all skin and bones carefully removed. Offer it in soft flakes or mashed onto toast fingers or mixed into warm grains. Due to its high sodium content, serve kippers in moderation rather than as a daily staple.
How to Serve Kippered herring to a 18+ Months Old
Milestones for 18–24 monthsPrepare with care
Only if cooked until steaming hot
Cold-smoked fish should be cooked until steaming hot to protect young children from Listeria, and offered in moderation due to salt content.
How to Cut
Cook until steaming hot and thoroughly inspect for fine pin bones and tough skin. Flake into bite-sized, fork-tender pieces and stir into family meals like pasta, rice dishes, or mashed potatoes.
Serving Instructions
From 18 months, serve kippered herring cooked until steaming hot and free from bones and skin. It can be flaked into family dishes such as pasta, scrambled eggs, or potato salads. Keep servings moderate because cured fish remains high in salt.
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Important Safety Disclaimer
Every child develops chewing and swallowing skills at their own pace. The preparation methods shown are general guidelines; you must always evaluate your individual child's ability before serving. By offering this food, you agree to the following:
- Choking & Preparation: All foods can pose a choking hazard. You are strictly responsible for modifying food sizes and textures to match your child's skills. Always physically inspect this food for hidden hazards (e.g., bones, pits, seeds, splinters, or tough skins) before serving.
- Food Handling: Ensure all ingredients are properly washed, stored, and cooked to safe internal temperatures to prevent foodborne illness. Never serve raw or undercooked meat, poultry, seafood, or eggs to an infant.
- Allergens: Introduce any new food one at a time. Observe your child closely for signs of an allergic reaction (hives, swelling, vomiting, or difficulty breathing) and seek emergency medical care immediately if symptoms occur.
- Strict Supervision: 100% active, arm's-length adult supervision is required at all times while your child is eating or interacting with food.
- Talk to your pediatrician: If your baby has known allergies, was born prematurely, or has feeding difficulties, check with your pediatrician before introducing new foods.
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Age and preparation guidance informed by the USDA Dietary Guidelines for Americans, the World Health Organization's complementary feeding guidelines, ESPGHAN's (European Society for Paediatric Gastroenterology, Hepatology and Nutrition) position paper on complementary feeding, and EFSA's (European Food Safety Authority) scientific opinion on the introduction of complementary feeding. This content is independently created by Dalo Baby for informational purposes only and does not imply endorsement by or affiliation with any of these organizations.
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