Shellfish

Shellfish Allergy Things to AVOID

Abalone
Agar, alginic acid, alginate — gelatins in products
Anchovies
Clams (such as cherrystone, littleneck, pismo, quahog)
Cockle
Conch
Crab
Crawfish & crayfish
Disodium inosinate in fish sauces
Fish oils
Fish sauce, fish soup, fish balls
Fish and shellfish flavoring
Lobster
Mollusks
Mussels
Octopus
Oysters
Prawn chips
Scallops
Shrimp and prawns
Shrimp balls, noodles, chips, salad rolls
Snails
Squid (calamari)
Sushi, sashimi, tempura
Surimi (imitation seafood)
Roe, caviar

Possible sources of shellfish:

Caesar salad dressing, steak, or Worcestershire sauce, which may contain anchovies
Asian cuisine often contains fish or shellfish and should be avoided as the risk of cross-contamination is very high. Asian dishes: Thai, Japanese, Vietnamese, Chinese
Fish oil supplements (aka omega-3 supplements) may be cross-contaminated with fish protein

Other things to keep in mind if you have shellfish allergy:
Fish protein can become airborne during cooking and cause an allergic reaction.

Some people may have a reaction from handling shellfish.

Non-shellfish foods prepared in a seafood restaurant may contain shellfish.

Certain foods may contain shellfish such as bouillabaisse, cuttlefish ink, fish stock, favoring including natural and artificial flavoring, imitation shellfish, seafood flavoring, and surimi.

Be cautious with fried foods as some restaurants use the same oil to fry seafood as well as non-seafood items.

Allergy to iodine, allergy to radiocontrast material and allergy to seafood (fish and shellfish) are not related. If you have shellfish allergy, you do not need to worry about cross reactions with radiocontrast material or iodine.

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