Ms. Judith Dixon
Allergic reactions to fish and shellfish are common among adults and children. It is an immunologic reaction to the food. Anaphylaxis is associated with this food group. As stated previously the reaction can be sudden, severe and in some cases fatal. It affects the skin, respiratory tract, gastrointestinal tract and cardiovascular system. This can be a Type I, to a Type IV reaction. It’s recommended that individuals who have had an allergic reaction to fish or have gone through skin testing should avoid all types of fish. The same rule applies with shellfish. However, if the individual sees an allergist he/she can ask if there are some types of fish that could be less harmful. People with fish allergies as well as shellfish allergies must be cautious when eating away from home especially restaurants.
In the food preparation process, non fish foods could be contaminated by utensils, cooking oils, grills, and fryers with fish exposure. There are also some hidden sources of fish.
Caponata is a traditional sweet and sour Sicilian relish, which can contain anchovies.
Caesar salad dressing, steak sauce, and Worcestershire cause can also contain anchovies. Surimi, which is imitation crabmeat, can often contain fish. Reading labels is vitally important to individuals with food allergies.
(Liener, 1974)