Eating shellfish-free means avoiding crustaceans such as shrimp, crab, and lobster, and for many people also mollusks such as clams, mussels, oysters, and scallops. In the US, crustacean shellfish is a major allergen that packaged-food labels must declare.[1] Mollusks are not required to be labeled in the US, so they can turn up unexpectedly, and shellfish also hides in stocks, sauces, and pastes. Ask about ingredients and shared equipment, and ask your allergist which groups you need to avoid.[2]
Confirm certification, ingredients, and allergens with the restaurant. For severe allergies, speak to staff in person before ordering; menu descriptions and SeEat are not a safety guarantee.
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What to order
- Meat, poultry, or vegetable dishes at restaurants that are not seafood-focused; FARE suggests people with a shellfish allergy consider avoiding seafood restaurants altogether.[3]
- Grilled or roasted dishes cooked away from the seafood station, after asking whether the grill or griddle is shared
- Fried items only after confirming the fryer oil is not shared with shrimp or other battered seafood
- Soups, rice dishes, and sauces only after asking what stock or base they are made with
- Salads and sides without seafood toppings or imitation crab, with a dressing you can check
Where shellfish hides on menus
Shellfish is not always in the dish name. ACAAI lists fish stock, seafood flavoring such as crab extract, sushi, and surimi as places it may be found.[4]
What to check
- Thai curries, which are commonly made with shrimp paste.[5]
- Fish stock and fish sauce, which FARE notes may be made from krill, and bouillabaisse.[2]
- Gumbo, which is frequently based on shrimp, crab, and oysters.[6]
- Paella, which often includes shrimp, clams, mussels, or crayfish.[7]
- Imitation crab (surimi) in sushi rolls and salads, and seafood flavorings such as crab or clam extract.[2]
- Chinese dishes finished with dried shrimp or XO sauce; ask what the topping or sauce is made from.
Questions for the restaurant
- Is there shrimp paste, dried shrimp, XO sauce, fish sauce, or seafood stock in this dish?
- Is the curry paste or sauce made in-house, and if it is bought in, can you check the label?
- Is shrimp fried in the same oil or cooked on the same grill as my order?
Crustaceans, mollusks, and fish are separate questions
Crustaceans such as shrimp, lobster, and crab cause the greatest number of shellfish reactions, but mollusks such as scallops, oysters, clams, and mussels are a separate group, and shellfish allergy is different from fish allergy.[4] Your allergist can tell you which of these you need to avoid.
What to check
- US menus and labels may not flag mollusks, because mollusks are not required to be labeled.[2] In the UK, molluscs are among the 14 allergens a restaurant or café must give information about.[8]
- Cuttlefish ink, which FARE lists among the less obvious sources of shellfish; ask about dark pasta or rice.[2]
- Shellfish stored or cooked near your food: shellfish is often stored together in restaurants, and vapors may carry small particles of shellfish protein.[4]
Questions for the restaurant
- When I say no shellfish, does the kitchen include clams, mussels, oysters, scallops, and squid as well as shrimp and crab?
- Is shellfish stored or prepared next to the food for my order?
Frequently asked questions
If I'm allergic to shellfish, can I eat fish?
ACAAI says people allergic to shellfish do not necessarily have to avoid fish, and the reverse is also true. Restaurants that serve both often share stations, so check with your allergist first and then ask the kitchen how fish and shellfish are kept apart.[4]
Can a shellfish allergy start in adulthood?
Yes. ACAAI says shellfish allergies most often develop in adulthood, though children can have them too.[4] FARE notes that allergies to shellfish are generally lifelong.[9]
Is a shellfish allergy caused by iodine?
No. FARE explains that iodine is not what triggers the reaction; the major allergen is a muscle protein called tropomyosin. That is why the questions to ask a restaurant are about shellfish ingredients and cross-contact, not iodine.[2]
Related guides
Sources
- U.S. Food and Drug Administration. Food Allergies. Accessed
- Food Allergy Research & Education (FARE). Shellfish. Accessed
- Food Allergy Research & Education (FARE). Dining Out. Accessed
- American College of Allergy, Asthma & Immunology (ACAAI). Shellfish Allergy. Accessed
- Encyclopaedia Britannica. Thailand Facts. Accessed
- Encyclopaedia Britannica. Gumbo. Accessed
- Encyclopaedia Britannica. Paella. Accessed
- Food Standards Agency (GOV.UK). Food allergy and intolerance advice for consumers. Accessed
- Food Allergy Research & Education (FARE). Food Allergy Facts and Statistics. Accessed