Marine fish that travel into rivers to spawn can carry dangerous parasites. In a professional health portal, Svetlana Budantseva, a physician and nutritionist affiliated with a state university, emphasizes that this is a topic families should understand clearly. The goal is to provide practical guidance for caregivers who want to keep children safe while enjoying seafood.
Seafood and fish bring valuable nutrition to the table. They are rich sources of high-quality protein and essential fats, including omega-3 and omega-6 fatty acids, which support heart health and cognitive function. They are generally easy to digest and can help people manage their weight. In addition, seafood supplies iodine for thyroid health, B vitamins, and minerals such as molybdenum, cobalt, zinc, and selenium, all of which play roles in metabolism, immunity, and enzymatic activity.
Nonetheless, fish and seafood can be contaminated with parasites. Public health authorities report that certain intestinal parasites are most common in freshwater species, while river-spawning fish may pose specific risks. For example, some freshwater fish such as pike and perch, as well as salmon that migrate through river systems, can carry parasites that cause illnesses if the fish is eaten raw or undercooked. The most notable risks often come from river-dwelling fish types like ide, dace, roach, bream, tench, rudd, bleak, minnow, asp, and podust, which require careful handling and proper cooking to minimize risk.
Experts also point to viral and bacterial concerns linked to seafood, particularly when shellfish or mollusks are not stored or prepared correctly. Undrained shellfish such as mussels, clams, and oysters can accumulate toxins that pose health risks. A type of toxin-producing reaction, such as scombroid poisoning, can occur in certain fatty fish if not properly handled. In addition, some fish species may contain higher levels of mercury, including tuna, mackerel, and certain large predatory fish, which is a consideration for children and pregnant individuals when planning meals.
For families, it is crucial to understand that seafood proteins are a distinct part of the diet and can trigger allergic reactions in some people. In rare cases, these reactions can be severe, including anaphylaxis. Because seafood dishes are often highly perishable, they require careful handling, proper storage, and thorough cooking to reduce health risks. Caregivers should be aware that children can have different tolerances, and reactions may occur even with familiar seafood, underscoring the importance of starting with small portions and observing any adverse effects.
For infants and young children, it is possible to introduce certain types of fish gradually. Some milder options, such as shrimp, mussels, and squid, may be appropriate around eight months of age, with medical guidance. By about three years of age, many children can handle a wider variety of seafood as the immune system and liver mature. If a child shows signs of an allergic reaction, it is wise to consult a pediatrician before reintroducing any seafood. When incorporating any new product into a child’s diet, professional medical advice helps ensure safety and suitability for the child’s health needs.
In ordinary dietary planning, it is essential to balance the inclusion of seafood with considerations of freshness, sourcing, and preparation. Proper cooking not only preserves flavor and texture but also reduces the risk of parasites and toxins. Consumers should rely on reputable suppliers and observe storage guidelines to minimize spoilage. This approach supports a healthy, varied diet while reducing potential health risks associated with seafood consumption.