Specific Allergies

Fish and/or Shellfish Allergy

Allergic reactions to fish and shellfish are common in both adults and children. It is generally recommended that individuals who have had an allergic reaction to one species of fish, avoid all fish. The same rule applies to shellfish.

Some products that may contain some hidden sources of fish, include:

• 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
• Fish protein can become airborne during cooking and cause an allergic reaction
• Anchovies, often used as toppings for pizzas, are fish and could cause an allergic reaction
• There is always a risk of contamination in the food-preparation area of "non-fish" meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish

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.