Seafood flavoring (e.g.Like squid, cuttlefish must be cooked quickly at a high temperature (not giving the connective tissue enough time to toughen up) or slowly at a low temperature (giving enough time to break down the connective tissues completely).Shellfish are sometimes found in the following: *Note: The federal government does not require mollusks to be fully disclosed on product labels. Clams (cherrystone, geoduck, littleneck, pismo, quahog).Your doctor may advise you to avoid mollusks* or these ingredients: Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley).Crawfish (crawdad, crayfish, ecrevisse).at this time and may be present in a food item unexpectedly.Īvoid foods that contain shellfish or any of these ingredients: Mollusks are not required to be labeled in the U.S. For crustacean shellfish, the specific variety must also be identified on the package such as crab or shrimp. Being in any area where shellfish are being cooked can put you at risk, as shellfish protein could be in the steam.Ĭrustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. You should also avoid touching shellfish and going to fish markets. Steer clear of seafood restaurants, where there is a high risk of food cross-contact. If you are allergic to a specific type of shellfish but want to eat other shellfish, talk to your doctor about further allergy testing. Your allergist will usually recommend you avoid all kinds of shellfish. Most people who are allergic to one group of shellfish are allergic to other types. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself. To prevent a reaction, it is very important to avoid all shellfish and shellfish products. Discuss this issue in detail with your allergist to make sure the appropriate food restrictions are implemented.Ībout 60 percent of people with shellfish allergy experience their first allergic reaction as adults. Being allergic to one does not always mean that you must avoid both, though care is needed to prevent cross-contact between fish and shellfish. Allergy to crustaceans is more common than allergy to mollusks, with shrimp being the most common shellfish allergen for both children and adults.įinned fish and shellfish are not closely related. There are two groups of shellfish: crustaceans (such as shrimp, prawns, crab and lobster) and mollusks/bivalves (such as clams, mussels, oysters, scallops, octopus, squid, abalone, snail).

This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe. When a person with an allergy to a particular shellfish is exposed to that shellfish, proteins in the shellfish bind to specific IgE antibodies made by the person’s immune system. 1 Shellfish allergies are usually lifelong. population reports an allergy to shellfish. Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children.

Cuttle clawfish