Allergic reaction to fish proteins causing digestive, skin, or respiratory symptoms.
Immune reaction to specific proteins in fish, distinct from shellfish allergy and potentially affecting a type of fish without another.
Fish allergy involves a reaction against fish proteins, particularly parvalbumine. Unlike shellfish such as crabs and mollusks, fish is a distinct class. This allergy often appears in adults but can begin in childhood. Cross-reactions between different fish species are common but not universal. Cooking does not completely destroy fish allergenic proteins.
Fish allergy triggers an immune response against identified piscine proteins perceived as threatening.
Avoid confirmed fish allergens and test other varieties if tolerated. Consume other protein and omega-3 sources like flaxseeds, chia seeds, or nuts. Be cautious of cross-contamination in cooking and hidden fish presence in Asian sauces or fermented pasta.
Fish allergy requires selective avoidance with nutritional compensation by other protein and fatty acid sources.
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