Food Allergy Quick Guide

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.