Some Types of Fish Less Allergenic Than Others (2024)

FAQs

What fish are the least allergenic? ›

"Gad c 1, Sal s 1, The c 1, herring and wolffish contained the most potent cross-reacting allergens, whereas halibut, flounder, tuna and mackerel were the least allergenic in the current study," the authors write.

People with a fish allergy might be allergic to some types of fish but not others. Although most allergic reactions to fish happen when someone eats fish, sometimes people can react to touching fish or breathing in vapors from cooking fish.

In one study, salmon, tuna, catfish and cod were the fish to which people most commonly reported allergic reactions. When a person with an allergy to a particular fish is exposed to that fish, proteins in the fish bind to specific IgE antibodies made by the person's immune system.

Choose fish and shellfish that are lower in mercury such as salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and other shellfish. For the most health benefits, choose fatty fish such as salmon, trout, herring, chub mackerel, and sardines. o These fish have healthy omega-3 fatty acids.

The American Heart Association (AHA) recommends eating fish at least 2 times a week, particularly fatty fish like salmon, lake trout, sardines, and albacore tuna, which are high in omega-3s.

Clinical allergy to fish is quite common. 1 Although these reactions can be severe and even life-threatening, it has been reported that patients with allergic reactions to fresh fish “appear to be able to safely eat canned tuna” because of a loss of allergenicity in processing.

Furthermore, many children who are allergic to white fish such as cod and haddock, tolerate tuna and sometimes salmon. A possible explanation for this is that different bony fish contain different amounts of the main allergy causing protein – parvalbumin.

Even though they both fall into the category of "seafood," fish and shellfish are biologically different. So fish will not cause an allergic reaction in someone with a shellfish allergy, unless that person also has a fish allergy. Shellfish fall into two different groups: crustaceans, like shrimp, crab, or lobster.

Proteins and meats – Unlike fish and shellfish, most meats are free of allergens. In their pure form, fresh chicken, beef, turkey, pork and lamb are all safe options that don't contain allergens. Treat any processed meats with caution, they may contain added preservatives or flavourings that do contain allergens.

Anaphylaxis is a sudden and severe allergic reaction that occurs within minutes or hours of exposure. Immediate medical attention is needed for this condition. Without treatment, anaphylaxis can get worse very quickly and lead to death within 15 minutes.

Can you be allergic to cooked fish but not raw fish? ›

Raw fish tends to be more allergenic than cooked fish. Cooking with intense heat can partially or completely destroy the triggering seafood allergen. This process may explain why some patients who are allergic to fresh fish are able to tolerate canned salmon or tuna.

Fish allergies come from your immune system mistakenly reacting to certain proteins in fish as harmful substances or threats. Your immune system then releases histamine, a chemical that causes the symptoms of a fish allergy. Allergic reactions have occurred in the following types of fish: Tuna.

Luckily, some fish are much easier to take care of than others, including white cloud minnows, cherry barbs, goldfish, guppies, neon tetras, and cory catfish. All of these species are relatively peaceful, non-demanding fish that do well in a beginner's fish tank.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.