Seafood 

 Can Be 

 Kid Food 



By Kathy Hart 



lildren love to watch fish 

 in an aquarium or dangle one at the end 

 of a rod, but all too often, that's the only 

 contact they have with the fisher's catch. 

 Youngsters are frequently reluctant 

 consumers of fish and shellfish, usually 

 because parents fail to introduce them 

 early on to this low-fat source of protein. 



But for the sake of their offspring's 

 future health, parents should say yes to 

 fish and shellfish, making it a regular 

 entree on the dinner menu. Most health 

 organizations suggest two to four 

 servings each week. 



Seafood is low in calories; high in 

 protein; low in total fat, saturated fat and 

 cholesterol; high in polyunsaturated fats 

 and omega-3 fatty acids; low in sodium 

 and a good source of vitamins and 

 minerals. It's as rich in calcium as milk 

 and as good a source of protein as red 

 meat. Seafood offers its consumers rare 

 sources of iodine, magnesium and 

 copper. And the omega-3 fatty acids 

 found in fish and shellfish provide a list 

 of benefits ranging from a healthier 

 heart to a reduced risk of certain cancers 

 to proper brain development in infants. 



Nutritionists suggest that seafood 

 — particularly mild-flavored fish such 

 as flounder, grouper, tilapia, hybrid 

 striped bass and farm-raised catfish — 

 makes an ideal initial source of protein 

 for toddlers. Using a fork, parents can 

 quickly turn baked, broiled, grilled or 



poached fish into a finger food that 

 youngsters just beginning to feed 

 themselves can handle alone. It's easily 

 chewed (or gummed) without risk of 

 choking, and it's more digestible than 

 red meat. The mild flavor of many fish 

 species also makes them more accept- 

 able to children's developing palates 

 than stronger-tasting red meat. 



When buying fish for toddlers and 

 young children, be sure to choose 

 boneless, skinless fillets or have your 

 seafood retailer debone your catch. 

 Often young children are afraid of the 

 bones, which can get caught in their 

 throats. 



If offering children shrimp, remove 

 the shells first. For small tykes, cut 

 shrimp in tiny pieces. If you want to 

 offer your child the whole thing, be sure 

 he has a good set of molars for chewing 

 to reduce the chances of choking. 



To interest older children in eating 

 the ocean's bounty, involve them in 

 cooking the catch. At the supermarket or 

 seafood retailer, let them select the type 

 of seafood they would like to sample. 

 Then put them to work in the kitchen 

 peeling shrimp, picking through 

 crabmeat for bits of shell or cutting fish 

 into chunks for chowders or soups. 



If you allow youngsters to help 

 prepare their dinner, they're more likely 

 to eat the fruits of their labor. In 

 addition, cooking is a wonderful way to 



