Sometimes, reactions to fish are not allergic.    Scombroid fish poisoning, which often appears similar to an allergic reaction, is a type of food poisoning due to
the ingestion of histamine on poorly preserved fish.    One should seek an evaluation by a board certified allergist if the cause of the reaction is not certain.

It is best for individuals allergic to fish (and shellfish) to avoid seafood restaurants.    Although they often serve non-fish dishes, the food may be contaminated
by fish particles from cooking equipment or splatter.

Fish avoidance

Avoid foods that contain:

  • Anchovies
  • Bass
  • Bream
  • Carp
  • Caviar
  • Cod
  • Eel
  • Fish oil supplements
  • Flounder
  • Halibut
  • Herring
  • Imitation crab meat
  • Mackerel
  • Mahi-Mahi
  • Monkfish
  • Perch
  • Plaice
  • Roe (fish eggs)
  • Salmon
  • Sardine
  • Shark
  • Snapper
  • Surimi (imitation crab meat)
  • Swordfish
  • Tilapia
  • Trout
  • Tuna
  • Turbot

These foods may contain fish:

  • Caesar salad dressing
  • Caponata
  • Worcestershire sauce

Fish allergic individuals should avoid taking Omega-3 fatty acids that come from fish oil.    Instead, take Omega-3 fatty acids from walnuts, flax seeds, and
flax seed oil.

Carrageenan, often used as a stabilizer or thickener in food, is a red algae and does not need to be avoided by fish allergic individuals.


Make sure to check out the coping with food allergies page  for school and traveling tips,  and useful links including sites that sell allergy safe foods, medic
alert bracelets.  There's even a link to a website that will translate food allergy words in just about any language you can imagine!
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Fish allergy