If you are allergic to a species of fish such as cod, you might react to the fish in the same species e.g., hake, haddock, mackerel and whiting as these are part of the same family.
You could be allergic to be one species of fish but intolerant to another species, but it is advised to seek medical advice before trying.
Fish are vertebrates (with a backbone).
This list is a guidance, included in this list is possible allergen, please check labels.
You may be allergic to traces of amount of the allergen, below are a few statements companies use to make you aware that the allergen is used onsite or on the same machinery. If your food allergy is severe, please look for the following statements on food labelling to avoid anaphylaxis by cross contamination. Also, be aware that companies do not have to put this statement on their labels by law, if you have a reaction to a product avoid using that food product in the future. It might be worth to contact the company if you have had a reaction, and there is no allergen or Precautionary Allergen Labelling. Contacting the company, they can check their safety onsite, or they find an ingredient has been put in error into the food product and put a food recall in place.
If you are uncertain about a product, contact the company to clarify before using the food product.
- May contain.
- Produced in a factory.
- May contain X.
- Not suitable for someone with X allergy
Foods from abroad has been included in this list, this is for guidance for the traveller.
If you would like food recall alerts directly sent to your email, please use the contact page you will be added to the next food recall alert. Please check the GDPR page, to see how your details are stored.
|Wine and beer (used as a fining agent)|
|Asian dishes (fish/oyster sauce)|
|Capon Nam Pla|
|Catfish (channel cat, mud cat)|
|Caviar and roe (unfertilized fish eggs)|
|Fish gelatine, made from the skin and bones of fish|
|Fish sticks (some people make the mistake of thinking these do not contain real fish)|
|Fried foods cross contamination from oil|
|Kamaboko (imitation crab and lobster meat)|
|Monkfish (angler fish, lotte)|
|Orange Roughy (deep sea perch)|
|Pasta sauces (anchovies/fish)|
|Pickerel (dore, walleye)|
|Pizza sauce (anchovies)|
|Products fortified with omega-3 fatty acids|
|Surimi (used to make imitation crab and lobster meat)|
|Tilapia (St. Peter’s fish)|
|Tuna (albacore, bonito)|
|Caesar salad and Caesar dressing|
|Garnishes, e.g., antipasto, caponata (Sicilian relish)|
|Marinara or Pescatore sauce|
|Salad dressings (anchovies)|
|Worcestershire sauce (anchovies)|
|Cod liver oil and|
|Glucosamine made from fish.|
This information is only given as guidance and not extensive. Information to be used at individual’s responsibility. Always read the label. Always seek medical advice.
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