Safety Information
How to Serve Swordfish to a 6–9 Months Old
How to Cut
For babies 6-9 months, cook swordfish thoroughly and flake the flesh into very small, soft pieces, taking extreme care to remove all skin and bones—even the tiny ones. Mix with a little breast milk, formula, or water to further soften the texture, or mash into a puree. Offer these fine flakes or puree by spoon or let baby self-feed using their hands. Portion size should be about 1-2 tablespoons (15-30 ml), and swordfish should be offered as part of a varied meal with iron-rich and vitamin C-rich foods. Remember that swordfish is a firm fish and can be dry, so extra moisture helps prevent dryness and reduce any choking risk.
Serving Instructions
Serve about 1–2 tablespoons (15–30 ml) of thoroughly cooked, finely flaked or pureed swordfish. Ensure it is moist and easy to swallow, combining with mashed veggies, soft grains, or pureed fruits high in vitamin C (like sweet potato or bell pepper) to help iron absorption. Always serve as part of a meal, not a standalone protein, and avoid salt or added seasonings. Swordfish is a good protein source but should be offered occasionally due to mercury content.
How to Serve Swordfish to a 9–18 Months Old
How to Cut
For 9-18 months, continue to ensure swordfish is cooked through and flake thoroughly, checking for bones. At this stage, offer bigger, but still soft and tender flakes or small pieces (about 1-2 cm, 1/2–3/4 inch), which toddlers can pick up with fingers. Avoid large chunks or dry pieces, as swordfish can be quite firm and may pose a choking risk if not moist. Portion is about 2-3 tablespoons (30-45 ml), and serve alongside a balanced mix of grains, vegetables, and vitamin C sources to aid iron absorption.
Serving Instructions
Offer 2–3 tablespoons (30–45 ml) of tender, flaked or chopped swordfish, always fully cooked. Serve with a variety of textures, including cooked grains, soft vegetables, and vitamin C-rich sides like broccoli or tomato. Keep swordfish moist and in manageable sizes, and continue serving as part of a meal, not alone. Introduce new foods one at a time to track potential allergies. Due to mercury, limit swordfish to rare occasions, prioritizing lower-mercury fish most weeks.
How to Serve Swordfish to a 18+ Months Old
How to Cut
For children 18 months and older, serve swordfish cooked and cut into bite-sized, tender pieces, still checking for bones. At this age, children can manage slightly firmer textures, but the fish should remain moist—avoid overcooking. Pieces around 2 cm (3/4 inch) work well. The portion is about 3-4 tablespoons (45-60 ml), and fish can be mixed into salads, pasta, or with veggies. Continue pairing with vitamin C-rich foods to maximize iron uptake.
Serving Instructions
Serve 3–4 tablespoons (45–60 ml) of swordfish in bite-sized, moist pieces, fully cooked. Now suitable in mixed dishes like pasta, rice bowls, or salads with vegetables and grains. Keep portions moderate and always pair with vitamin C foods to help iron use. Continue to offer swordfish only occasionally, due to its mercury level, and monitor for allergic reactions if introducing for the first time.
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