Prep warning
Anchovy is one of the major allergens; introduce it on its own and watch for any reaction. Cook it fully and remove all bones. Salted and cured anchovies are very high in salt, so prefer fresh or rinse well and serve small amounts. Anchovy is a low-mercury fish suitable as a regular option.
Choking notes
Anchovy is soft once cooked and flaked, so the main concern is bones rather than choking on the flesh. Check carefully by hand and remove every bone before serving.
How to serve by age
6-9 months
Cook anchovy through and remove every bone, then flake or mash it finely, on its own or into a purée. Anchovies are often sold salted or cured, which is very high in salt, so use fresh or rinse well and serve a small amount. As a common allergen, introduce it on its own and watch for any reaction.
Finely flaked or mashed, every bone checked by hand.
9-12 months
Offer well-cooked, deboned anchovy as soft flakes for self-feeding. Keep choosing fresh or well-rinsed anchovy to limit salt, and serve small amounts.
Small soft flakes, bones removed.
12-18 months
Flaked anchovy can be part of soft family dishes. Because cured anchovy is very salty, prefer fresh or well-rinsed and keep the amount small. Fully cook it and remove the bones.
Soft bite-size flakes, bones removed.
Key nutrients
Allergen information
Fish is a common allergen. Read Fish guidance
Common questions
When can my baby eat Anchovy?
Most babies can try Anchovy from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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