- Shellfish allergies often means your allergic to the proteins, however this can also mean your body reacts to the gelatin in the fish product.
- Most people must avoid all types of fish if they are allergic to any one of them.
- Like any food allergy, always be cautious for cross-contamination (don't go into a fish restaurant and order a hamburger, because more than likely there will be contamination).
- Always be on your toes. It's likely that you can react by the smell of fish (many do, wether it makes you feel sick, or you have a more serious reaction).
If you are allergic to shellfish, than avoid these ingredients in anything that you may eat:
- clam: cherrystone, littleneck, pismo, quahog
- crawfish, crayfish, ecrevisse
- lobster, langouste, langoustine, scampi, coral, tomalley
- shrimp, prawns, crevette
- cockle, periwinkle, sea urchin
Common foods containing Shellfish:
Asian sauces and dishes (egg rolls etc)
Shrimp balls, noodles, chips
Shrimp salad roll
Stuffing (check labels)
Common foods is provided by FAI