Fish Allergy

Definition:

A fish allergy is due to an immune system reaction after contact with or ingestion of fish products. This type of seafood has exterior scales and interior bones. Examples include: halibut, rockfish, trout, tilapia, flounder, grouper, salmon, swordfish, anchovy, sardine, and sole.

Is a fish allergy specific or does it include all fish?

Most allergists recommend avoiding all fish and fish products because many fish share the same protein therefore cross reactivity can occur. Shellfish, which are crustaceans (lobster, crab, prawns, crayfish for example) and mollusks (oysters, clams, squid, mussels for example) should be safe to eat if you do not have a shellfish allergy and the food has not been exposed to fish.

What are some food products that contain fish ingredients?

Salad dressings, Worcester sauce, gelatin, fumet, surimi, pissaladire, omega-3 supplements, caponata, caviar, imitation crab or lobster meat.

If you suspect you have food allergies, see your doctor or allergist for testing and diagnosis. Knowing what foods to avoid and carrying emergency medicine like epinephrine, if needed, can save your life if you have a serious allergy.

Category: Fish-allergy

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