Submitted by Seafish

It’s important for infants to obtain Omega-3 via their diet – and seafood is a natural source. Delicate light fish is great for youngsters and can be included in many purées for weaning; you can cook the fish in a microwave (put the fish in a microwavable dish, covered with 2 tbsp of milk. Cook on full for 2-3 minutes then leave to stand for 1 minute) and add butternut squash or carrots and purée.

Submitted by Seafish

• Oil-rich fish is good for weaning: heat a small piece of salmon in the microwave as above, cook carrots until tender, and add mashed potato and purée for little ones. Once your child is a little older, you can flake the fish into the mash and carrots.

Submitted by Seafish

• If you like the taste and texture of cod, you’ll love pollock, coley, ling, gurnard and hake. These fish all have a similar flavour and white, flaky texture, and work well in any cod recipe.

Submitted by Seafish

• North Sea haddock stocks are accredited by the Marine Stewardship Council (MSC) so you don’t need to worry about sustainability.

Submitted by Seafish

• Although we have an appetite for cod in the UK, there are many other types of fish to enjoy from British waters. In Cornwall, for example, 40 different species of fish are landed every day – of which only 12 are subject to fishing quotas. And many of those varieties have had their quotas increased, thanks to more abundant stocks.

Submitted by Seafish

• Cod stocks in some areas of UK waters are depleted and so strictly managed, to make sure the numbers recover. However, more than 95% of the cod we eat in this country comes from managed fisheries in Iceland and the Barents Sea, so there’s plenty to enjoy.

Submitted by Seafish

• To freeze, place fish in airtight, vapor-proof packaging, such as aluminum foil, plastic containers, polythene bags or freezer-lock bags. Remove as much air from the packaging as possible before sealing, or wrap with cling film if preferred. Remember to defrost and eat fish within three months of it being frozen.

Submitted by Seafish

• Instead of buying individual salmon fillets, it’s much cheaper to buy a whole salmon and get the fishmonger to cut it up for you, before you freeze it as individual portions when you get home.

Submitted by Seafish

• Any fish that you’re not planning to eat within a few days must be frozen, bearing in mind that oil-rich fish such as mackerel and sardines don’t freeze as well as their less oily cousins.

Submitted by Seafish

• It’s up to you, but a simple approach is to buy fresh fish from a fishmonger when it’s in season, and frozen fish from the freezer cabinet when it’s not. Technological advances in freezing mean that fish can maintain its quality very well, especially when freezer trawlers allow the catch to be processed and frozen within a very short time of leaving the sea. Be aware that, legally, if a fish has been frozen and then thawed, it should be labeled as ‘chilled’ instead of ‘fresh’.