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Allergic reactions to fish and shellfish are commonly reported in both adults and children. It is generally recommended that individuals who have had an allergic reaction to one species of fish, or positive skin tests to fish, avoid all fish. The same rule applies to shellfish. If you have a fish allergy but would like to have fish in your diet, speak with your allergist about the possibility of being tested with various types of fish. People who are allergic to one type of fish, such as cod, often react to other types of fish such as hake, haddock, mackerel and whiting as well. This is because the allergens in these fish are quite similar. Cooking doesn’t destroy fish allergens. In fact, some people with fish allergy can be allergic to cooked fish but not raw fish. Some fish, if they are not processed properly or stored at a cold enough temperature, may contain histamine. (It is formed by bacteria acting on the flesh of the fish.) This could cause a reaction that is like an allergic reaction, but histamine fish poisoning can affect anyone, not just those with allergies. Some Hidden Sources of Fish:

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. Commonly asked questions about Fish/Shellfish Allergies: Q Should carrageenan be avoided by a fish- or shellfish-allergic individual? A 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.. Q Should iodine be avoided by a fish- or shellfish-allergic individual? A Allergy to iodine, allergy to radiocontrast material (used in some lab procedures), and allergy to fish or shellfish are not related. If you have an allergy to fish or shellfish, you do not need to worry about cross reactions with radiocontrast material or iodine.

Keep in Mind

Fish-allergic individuals should avoid fish and seafood restaurants because of the risk of contamination in the food-preparation area of their "non-fish" meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish. Fish protein can become airborne during cooking and cause an allergic reaction. Some individuals have had reactions from walking through a fish market. Allergic reactions to fish and shellfish can be severe and are often a cause of anaphylaxis.

If you suspect that you have a Fish/Shellfisg allergy, consult your physician or allergists and get tested!