Shellfish Allergy

There are two kinds of shellfish:
Crustacea (such as shrimp, crab and lobster)
Mollusks (such as clams, mussels, oysters and scallops)

People who are allergic to one kind of shellfish are likely allergic to other types;
allergists usually advise their patients to avoid all varieties. If you have been diagnosed
with a shellfish allergy, do not eat any variety shellfish without first consulting your

Being allergic to shellfish does NOT put you at risk for being allergic to finned fish
(salmon, tuna, halibut, etc.) because they are not from related seafood families. Those
with a shellfish allergy can safely eat finned fish, unless they also have a fish allergy.

The following ingredients should be avoided by those with shellfish allergy:
Crawfish (crawdad, crayfish, ecrevisse)
Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
Shrimp (crevette, scampi)

** It is important to note that mollusks are not considered major allergens under
FARE and may not be fully disclosed on a product label. Read labels carefully for the
following ingredients indicating mollusks. **

Talk with your doctor concerning your need to avoid mollusks in your diet.

Abalone Cockle
Conch Cuttlefish
Limpet (lapas, opihi) Mussels
Octopus Oysters
Periwinkle Sea cucumber
Sea urchin Scallops
Snails (escargot) Squid (calamari)
Whelk (Turban shell) Clams (cherrystone, geoduck, littleneck, pismo)

The following foods/products/dishes MAY contain shellfish:
Fish Sauce
Egg Rolls
Oriental pre-made sauces/dishes
Surimi – artificial/imitation fish
Processed meats (bologna, hot dogs, etc.- may contain surimi)
Oil used in restaurants to fry seafood items may be used to fry non-seafood items

** Ethnic and Seafood restaurants are considered high risk for cross-contamination**

Additional Resources