Seafood Allergy

Seafood allergy (fish and shelfish) can bring potentially severe immune responses.

Allergic reactions are caused by some of the more common fish, like cod, salmon, trout, herring, sardines, bass, orange roughy, swordfish, halibut, and tuna.
The most common shellfish that cause allergic reactions are shrimp, crab, crayfish, lobster, oysters, clams, scallops, mussels, squid, and snails.

Fish allergy symptoms include skin, stomach, or respiratory problems: hives, itching, wheezing, nausea, cramps, diarrhoea, fainting. Severe asthmatic attacks and anaphylactic shocks can be triggered by fish and shellfish allergy.

Prevention and complete avoidance are the best solutions for seafood allergies. Parents must read food labels carefully because many processed foods may contain hidden fish or shellfish, and children have to avoid eating fried foods in restaurants: often the oil used to cook shellfish could also be used to cook other fried dishes.