Fish Allergy

• Anchovy
• Bass
• Catfish
• Cod
• Flounder
• Grouper
• Haddock
• Hake
• Halibut
• Herring
• Mahi mahi
• Perch
• Pike
• Pollock
• Salmon
• Snapper
• Sole
• Swordfish
• Tilapia
• Trout
• Tuna
• Walleye

Source: FAACT: Fish

• Caesar dressing
• Caesar salad
• Bouillabaisse
• Imitation crab
• Fish stock
• Seafood flavorings
• Worcestershire sauce

Source: FAACT: Fish

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

• Food to food - e.g. nuts on top of a salad (even if taken off)
• Food to object (cooking surfaces and cookware)