Fish Allergen List
July 5, 2007 by top8free
People allergic to fish may only be allergic to certian species of fish (for example, trout but not mahi-mahi). However, because of the risk of cross-contamination, it may be wise to avoid all fish.
Fish ingredients to avoid:
- Fish (anchovy, bass, bluefish, bream, carp, catfish (channel cat, mudcat), char, chub, cisco, cod, eel, flounder, grouper, haddock, hake, halibut, herring, mackerel, mahi-mahi, marlin, monkfish (angler fish, lotte), orange roughy, perch, pickerel (dore, walleye), pike, plaice, pollock, pompano, porgy, rockfish, salmon, sardine, shark, smelt, snapper, sole, sturgeon, swordfish, tilapia (St. Peter’s fish), trout, tuna (albacore, bonito), turbot, white fish, whiting.
- Caviar
- Surimi (imitation crab made from white fish)
- Agar
- Alginic Acid
- Alginate (paired with ammonium, calcium, potassium, propylene glycol, sodium)
- Disodium ionsinate
- Fish/shellfish flavoring
- Fish sauce (used in Thai and Vietnameese cooking)
- Fish gelatin
- Fish oil (often found in Omega-3 supplements, or foods with Omega-3s added)
Examples of foods that may contain fish include:
- Worcestershire sauce (anchovy paste)
- Caesar salad dressing
- Sushi
- Deli meats, e.g., bologna, ham
- Caponata (Sicilian relish)
- Gelatin, marshmallows
- Hot dogs
- Tarama (salted carp roe)
