There are more than 20,000 species of fish. Some people are allergic to only certain varieties, but medical professionals typically recommend that people with fish allergies avoid all types. Other kinds of seafood are also linked to serious food allergies. Unfortunately, fish and seafood allergies are usually not outgrown with age, so they require life-long avoidance.
Allergens, including seafood, can become airborne, particularly with fried or steamed preparations. Avoid seating guests with seafood allergies near the kitchen.
Avoid:
| Fish |
| - Fish (any species) |
| - Fish gelatin |
| - Fish oil |
| - Fish sticks |
| Crustaceans |
| - Crab |
| - Crayfish |
| - Lobster |
| - Shrimp and prawns |
| Molluscs |
| - Abalone |
| - Clams |
| - Mussels |
| - Octopus |
| - Oysters |
| - Scallops |
| - Snails/escargot |
| - Squid |
Not an exhaustive list. Read ingredient label carefully
Check labels:
| - African and Asian cuisine (high risk of cross-contact) |
| - Barbecue sauce |
| - Bouillabaisse |
| - Caesar salad/dressing |
| - Fish paste or sauce |
| - Imitation fish or shellfish |
| - Worcestershire sauce |
Not an exhaustive list. Read ingredient label carefully
Sources
- Powers, C. & M. Abbott Hess (2013) Essentials of Nutrition for Chefs, 2nd Edn. Chicago: Culinary Nutrition Publishing
- Food Allergy Research & Education (2017) “Common Allergens” www.foodallergy.org
