• Image of Food Allergy Committee for Tolerance

    Food Allergy Quick Guide

    Image of two pieces of fish on a plate with vegetables and lemon wedge


    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.

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