Food Standards Australia New Zealand

Fish Allergy

Fish that may be used as an ingredient include:  

Anchovy                       Monkfish
Bass                            Orange Roughy
Bluefish                       Perch
Bream                         Pickerel
Carp                            Pike
Catfish                        Plaice
Caviar                          Pollock
Char                            Pompano
Chub                           Porgy
Cisco                          Rockfish
Cod                             Salmon
Eel                               Sardine
Flounder                     Shark
Grouper                      Smelt
Haddock                     Snapper
Hake                           Sashimi
Halibut                        Surimi
Herring                        Tilapia
Imitaton crab              Trout
Mackerel                     Tuna
Mahi-mahi                  White Fish
Marlin                          Whiting

Products which might contain fish include:

Antipasto
Asian dishes
Canned spreads
Caesar salad
Dips
Gelatin
Greek dishes
Marshmallow
Pizza toppings
Salad dressings
Sauces (eg Worcestershire)
Soups
Sushi

 

Food served in a seafood or other restaurant may be cross contaminated with fish or shellfish during storage, preparation and cooking.

Canned/dry pet food does contain allergens. Check labelling of your pet food.

Please note that it is possible for an allergic reaction to occur from cooking odours or handling of fish.

*This is not a complete or comprehensive list of ingredients to avoid but is intended as a helpful aid for living with fish allergy.

 It is NOT meant to replace medical advice given by your doctor