This is a matter of cross-reactivity. It depends on what specific protein(s) your antibodies are directed toward. Many patients can eat certain fish, whereas they react (severely) to others. There are no definitive data regarding cross-reactivity that we can apply to fish in order to guide patients in their choices. Unfortunately, cross-allergenicity between fish is quite complex and has not, to our knowledge, been conclusively defined. However, the fact that they are in separate families does not rule out potential cross-reactivity, and there are no definitive data which would allow you to predict with accuracy whether or not clinical cross-reactivity would occur. Additionally you should also be aware that fish proteins are found in a lot of processed foods, where you wouldn’t expect them, for example in Caesar salad and Caesar dressing, Worcestershire sauce, bouillabaisse, imitation or artificial fish or shellfish (surimi, also known as “sea legs” or “sea sticks,” is one example), meatloaf, barbecue sauce or caponata, a Sicilian aubergine relish.

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