Shellfish

Tips for Managing a Fish and/or Shellfish Allergy
Â
Allergic reactions to fish and shellfish are commonly reported in both adults and children. It is generally recommended that individuals who have had an allergic reaction to one species of fish or positive skin tests to fish avoid all fish. The same rule applies to shellfish. If you have a fish allergy but would like to have fish in your diet, speak with your allergist about the possibility of being challenged with various types of fish.
Â
Keep in Mind: Â
Fish-allergic individuals should be cautious when eating away from home. They should avoid fish and seafood restaurants because of the risk of contamination in the food-preparation area of their “non-fish” meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish. In addition, fish protein can become airborne during cooking and cause an allergic reaction. Some individuals have had reactions from walking through a fish market.
Â
Allergic reactions to fish and shellfish can be severe and are often a cause of anaphylaxis.
Â
Some Hidden Sources of Fish

Caponata, a traditional sweet-and-sour Sicilian relish, can contain anchovies.
Caesar salad dressings and steak or Worcestershire sauce often contain anchovies.
Surimi (imitation crabmeat) contains fish.

Commonly Asked Questions: Â
Should carrageenan be avoided by a fish- or shellfish-allergic individual?
Carrageenan is not fish. Carrageenan, or Irish moss, is a red marine algae. This food product is used in a wide variety of foods, particularly dairy foods, as an emulsifier, stabilizer, and thickener. It appears safe for most individuals with food allergies. Carrageenan is not related to fish or shellfish and does not need to be avoided by those with food allergies.
Â

How to Read a Label for an Shellfish-Free DietÂ
Avoid the following ingredients:

<>(Mollusk specific allergy)

(Crustacean specific allergy)

Parents of Allergic Kids (P.O.A.K)