Fish Allergy
If a child in your classroom has a life threatening allergy to fish, you should avoid these ingredients in the classroom
(the term “fish” encompasses all species of finned fish, including but not limited to):
- Anchovies
- Bass
- Catfish
- Cod
- Flounder
- Grouper
- Haddock
- Hake
- Herring
- Mahi mahi
- Perch
- Pike
- Pollock
- Salmon
- Scrod
- Sole
- Snapper
- Surimi, an artificial crabmeat (also known as “sea legs” or “sea sticks”), is made from fish
- Swordfish
- Tilapia
- Trout
- Tuna
Some Unexpected Sources of Fish
- Barbecue sauce (some are made from Worcestershire)
- Bouillabaisse
- Caponata (a Sicilian eggplant relish) may contain anchovies
- Gelatin
- Imitation fish or shellfish
- Meatloaf
- Salad dressing: Caesar salad, and Caesar dressing usually contain fish ingredients (anchovies)
- Worcestershire sauce (may contain anchovies)
Some sensitive individuals may react to aerosolized fish protein through cooking vapors.
Seafood restaurants are considered high-risk due to the possibility of cross-contamination, even if you do not order fish.
Ethnic restaurants (e.g., Chinese, African, Indonesian, Thai, and Vietnamese) are considered high-risk because of the common use of fish and fish ingredients and the possibility of cross-contamination, even if you do not order fish.
Carrageen is a marine algae, not a fish, and is considered safe for those avoiding fish and shellfish.
