More information:

 

Fish

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

Crustacean

  • Barnacle
  • Crab
  • Crawfish (crayfish, ecrevisse)
  • Krill
  • Lobster (langouste, langousine, scampi, coral, tomalley)
  • Prawns
  • Shrimp (crevette, scampi)

Mollusks

  • Abalone
  • Clams (cherrystone, littleneck, pismo, quahog)
  • Cockle (periwinkle, sea urchin)
  • Mollusks
  • Mussels
  • Octopus
  • Oysters
  • Scallops
  • Snails (escargot)
  • Squid (calamari)

 

Source: FAACT: Fish & Shellfish

 

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

Note: even labels that say "may contain" are not recommended.

Source: FAACT: Fish & Shellfish

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)