Fish and Shellfish Allergies

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As consumption levels have grown for Fish and Shellfish around the World, it has obviously increased the number of Fish and Shellfish Allergy sufferers.
You might be interested to know that these allergens have many applications in global cuisine. For example Asian foods may contain fish or shellfish mixed with other foods (ie; prawn fried rice) or fish and shellfish used in stocks or sauces
Rice dishes such as paella, jambalaya, risotto, fried rice, sushi rolls etc, often contain fish or shellfish.
Fish and shellfish can reguarly be found lurking beneath a batter or crumb-coating such as scampi, fish fingers, seafood sticks or roe (fish eggs).
It can also be dded to stews, soups or casseroles such as seafood chowder or bouillabaisse.

Rice dishes such as paella, jambalaya, risotto, fried rice, sushi rolls etc, often contain fish or shellfish.

 

FISH SAUCES ARE OFTEN ADDED TO CASSEROLES

Dips or pates such as taramasalata, salmon and cavia do contain fish.
Anchovy(fish) may be used as a garnish on Caesar salads or added as a pizza topping or in a sauce.
Sauces that contain fish, including Worcestershire, oyster and fish sauces are often added

to casseroles and stir frys.fish-allergy
Pizza toppings such as prawn, anchovy, calamari, mussels and fish
and of course, foods cooked in the same batter or oil (for example fish and chips from a takeaway shop).
Fish allergies can bring on anaphylaxis. Anaphylaxis can begin with some of the same symptoms as a less severe reaction, but then can quickly worsen, leading someone to have trouble breathing or to pass out. If it is not treated, anaphylaxis can be life threatening. So,be safe – be FISH aware.

 

 

 

 

 

 

 

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