Fish Allergy

Pollock, salmon, cod, tuna, snapper, eel, and tilapia are among the fish that commonly trigger fish allergies. Fish allergies are similar to shellfish allergies in that they are more likely than many food allergies to start during adulthood and less likely than other allergies to be outgrown. While fish is easier than many other allergens to avoid, fish allergies are often quite severe.


Fish allergy is linked to an increased risk of severe asthma in adult patients. Fish has been linked with the oral allergy syndrome (in which the mouth itches or tingles after eating an allergen) in people with occupational contact with fish. The greatest risk from fish allergies is anaphylaxis, a severe systemic reaction in which the body releases large amounts of histamine, causing tissues throughout the body to swell. This can cause life-threatening breathing, cardiac, and gastrointestinal symptoms. Anyone with a fish allergy should carry any medication prescribed by their doctor at all times.

Hidden Allergens

  • Caesar salad dressing
  • Worcestershire sauce
  • Ceviche (fish or shellfish "cooked" in an acidic citrus marinade)
  • Caviar
  • Gelatin
  • Cioppino
  • Nam pla (Thai fish sauce)
  • Bouillabaisse Fumet (fish stock)
  • Surimi Pissaladière
  • Omega-3 supplements (if you would like to take these, look for vegan varieties made from flaxseed or other plant-derived oils)
  • Caponata

More information on the dangers of hidden allergens also see Shellfish Allergy

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