Prep warning
Cook sardines through; do not serve them raw. Fish is one of the major allergens, so introduce it on its own and wait before adding another new allergenic food.
Choking notes
Bones are the main concern with sardines, not the flesh itself. Always run your fingers through the cooked fish and remove any bones you feel. Canned sardines have very soft, tiny bones that mash in smoothly; fresh sardines need careful deboning.
How to serve by age
6-9 months
Sardines are a low-mercury fish, so they suit regular feeding. Cook them through (or use canned in water), then check carefully by hand for any bones. The soft, tiny bones in canned sardines can be mashed right in. Flake the flesh finely and mash it smooth, on its own or stirred into a vegetable purée. Fish is a common allergen, so offer it on its own the first few times and watch for a reaction.
Fine flakes or a smooth mash, with every bone checked for by hand.
9-12 months
Cooked, deboned sardines can be served as soft flakes that little fingers can pick up, or kept mashed and spread on a strip of toast. Around two servings of low-mercury fish a week is a common amount. Keep checking for stray bones.
Soft flakes or thin pieces, or kept as a mash on a soft carrier.
12-18 months
Flaked sardines work as a soft table food now, mixed into pasta, mashed with potato, or on toast. They stay a good choice among low-mercury fish. Continue running a finger through the flesh to catch bones, and keep added salt low.
Bite-size soft flakes, bones checked.
Key nutrients
Allergen information
Fish is a common allergen. Read Fish guidance
Common questions
When can my baby eat Sardines?
Most babies can try Sardines 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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