Fish Allergy

A fish allergy refers to finned fish not all seafood. Seafood includes both shellfish
and finned fish. Since, shellfish and finned fish come from different family species those
with fish allergies do NOT need to avoid shellfish, unless they also have a shellfish
allergy. Salmon, tuna, halibut are among the most common kids of fish allergies

Most people with a fish allergy are allergic to more than one type of fish. It is
advised that those with a fish allergy avoid all types of finned fish. However, if you are
interested in having fish in your diet you can talk with your doctor about doing allergy
testing for specific fish. A fish allergy is considered lifelong, once a person develops the
allergy – it is unlikely that they will lose it.

The following is a list of the most common finned fish:
(There are over 1,000’s of species of finned fish)
Anchovies Perch
Bass Pike
Catfish Pollock
Cod Salmon
Flounder Scrod
Grouper Swordfish
Haddock Sole
Hake Snapper
Halibut Tilapia
Herring Trout
Mahi-Mahi Tuna

The following are foods /products that MAY contain finned fish:
Barbecue sauce
Caesar dressing/salad (may contain
Caponata- a Sicilian eggplant relish
Dressings (may contain anchovies)
Fish stock
Fish sticks
Gumbo or Jambalaya
Imitation/artificial fish- Surimi
Marinara sauce (may contain
Processed meats (bologna, hot dogs,
etc. – may contain surimi)
Roe (fish eggs)
Seafood flavoring
Worcestershire sauce

Words to watch out for on the menu:
“a l’Americaine”

Keep the following in mind:
• Seafood restaurants are considered a high risk for cross-contamination even
when ordering non-fish items
• Ethnic Restaurants (Thai, Chinese, Vietnamese, etc.) – often use fish ingredients
and are considered a high risk for cross-contamination
• Fish protein can become airborne during cooking so it is advised to stay out of
cooking areas
• Those with fish allergies do NOT need to avoid Carrageenan (“Irish moss”) or
Iodine (unless you have a specific iodine allergy)

Additional Resources