While it might seem obvious what someone with a fish or shellfish allergy should avoid when dining out, there are a surprising number of dishes that contain hidden seafood products and could cause an anaphylactic reaction for someone with an allergy. Restaurants need to carefully read all labels when serving someone with a fish or shellfish allergy to ensure a safe dining experience.
For someone dining out with a seafood allergy, going to an Asian restaurant can be like navigating through a mine field. Fish and shellfish are frequently used not only as a source of protein in a dish, but to add flavor as well. Fish sauce is a popular addition to dipping sauces, soups and stir-fries as it adds a complex, savory element. Watch out for bottled marinades and sauces that may have this added to them, such as Pad Thai sauce. Dried shrimp and shrimp paste are also commonly used in Asian cooking and might be hiding where you might not expect them, such as bottled soup bases or prepared egg rolls. Another ingredient to watch out for is oyster sauce which can be found in bottled Chow Mein sauce or other stir fry sauces, and it also has a thick consistency that makes it a popular ingredient in meat glazes.
Outside of Asian cuisine, hidden fish and shellfish ingredients can show up in a variety of other products. Anchovies are commonly found in their paste form in Caesar dressing, and are also used for flavor in Worcestershire sauce. While it’s easy to just to put down the bottle of Worcestershire sauce when you’re cooking, it can also be found as an ingredient in purchased meat marinades, bloody Mary mix, barbecue sauce, and cocktail sauce. Hidden fish and shellfish could even pop up during breakfast. Dishes like lox or shrimp and grits can easily be avoided, but it might not be as obvious to double check the bottle of orange juice. Items that are fortified with omega-3 fatty acids, such as juice, commonly add fish oil to the product to obtain the beneficial fats. Dozens of products have been fortified to contain omega-3s, from orange juice and milk to peanut butter and bread. There are other sources of omega-3s that can be used for fortification, but always check the label to verify what was added to your specific product.
With over 9 million Americans being allergic to fish or shellfish, chances are you will serve someone with a seafood allergy in your establishment if you have not already. While avoiding the catch of the day and the clam chowder are clear choices for both the diner and the staff, fish and shellfish can also be hiding in a variety of packaged products. Always double check the labels to ensure a safe meal for your guest, without them feeling fishy about their experience.
