Food Allergy Quick Guide

Fish

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.

The contents of the FACT website are for informational purposes only. 
Information and links presented on this Web page do not substitute professional medical advice, diagnosis, or treatment. 
For medical advice, please contact your physician or other qualified healthcare professional. 
GNPS and FACT assume no liability for any mentioned content.