Fish allergy when eating abroad

Fish in 14 languages

The word to look for on menus, allergen charts and labels.

Language	Word	Romanisation
Japanese	魚 / 魚介類 / さけ / さば	sakana / gyokairui / sake / saba
Chinese	鱼 / 鱼类	yú / yúlèi
Korean	생선 / 어류 / 고등어	saengseon / eoryu / godeungeo
Thai	ปลา / น้ำปลา	pla / nam pla
Vietnamese	cá / nước mắm
Hindi	मछली	machhli
Arabic	سمك / أسماك	samak / asmāk
Turkish	balık
Greek	ψάρι / ψάρια	psári / psária
Italian	pesce (acciughe, alici = anchovies)
French	poisson (anchois = anchovies)
Spanish	pescado (anchoas, boquerones = anchovies)
Portuguese	peixe (anchova, biqueirão = anchovies)
German	Fisch (Sardellen = anchovies)

What counts as fish

For allergen purposes, fish means finfish: cod, salmon, tuna, anchovy, sardine, mackerel, bonito, plaice, sea bass, eel and every other bony or cartilaginous fish, plus their roe, oils, sauces and extracts. Shellfish (crustaceans and molluscs) are separate allergens, covered under crustaceans and molluscs.

Most people with fish allergy are told to avoid all fish, because the main protein responsible is similar across species. Allergy UK adds that fish counters and markets mix species constantly, so one fish can pick up another's protein.

Fish hides behind plenty of names that don't sound like fish:

• Fish sauce: nam pla (น้ำปลา) in Thailand, nước mắm in Vietnam, aekjeot (액젓) in Korea, colatura di alici in southern Italy.
• Dashi: Japanese stock made with katsuobushi (鰹節, dried bonito flakes) or niboshi (煮干し, dried sardines).
• Anchovies: in Worcestershire sauce, Caesar dressing, tapenade, salsa verde, puttanesca and bagna càuda.
• Fish roe: taramasalata, ikura (いくら, salmon roe), tobiko and masago on sushi, bottarga, mentaiko.
• Surimi: crab sticks and kamaboko (蒲鉾) fish cake.
• Fish gelatine and isinglass: in some marshmallows, nougat and jellies, and used to clear some beer and wine.
• Fish oil: in some supplements and fortified foods.

Where fish hides on menus

In Southeast Asia and Japan, fish is a seasoning in almost everything, so "no fish" has to mean "no fish sauce and no dashi" or it means very little.

Cross-contact is the other half of the problem. Fish-and-chip shops, tempura counters and taverns usually fry everything in the same oil. Grills and planchas are shared. Sushi chefs use the same board and knives for every fish. At markets and seafood buffets, species sit side by side. Allergy UK also notes that "seafood" on a menu sometimes means fish rather than shellfish, so don't assume.

Two look-alike reactions are worth knowing about. Scombroid (histamine) poisoning comes from fish that has started to spoil, especially tuna and mackerel, and can mimic an allergic reaction in anyone. Anisakis, a parasite in many sea fish, can also cause allergic reactions. If you react to a fish you've eaten many times before, see your doctor to find out which it was.

Labelling rules around the world

Every region in this guide except Japan treats fish as a full allergen on packaged food, but what restaurants must tell you varies.

EU and UK. Fish is one of the 14 allergens in Annex II of Regulation 1169/2011, retained in UK law. The only exemptions are fish gelatine used as a carrier for vitamins or carotenoids, and fish gelatine or isinglass used to fine beer and wine. Packaged food must emphasise fish in the ingredients, and restaurants, cafés and takeaways must provide allergen information for every non-prepacked dish that contains it. In the UK that can be verbal, as long as a notice tells you how to ask; Ireland requires it in writing.

United States. Fish is one of the nine major food allergens under FALCPA, and packaged food must name the species (bass, cod, tuna). FDA says FALCPA labelling doesn't apply to food put in a wrapper or container after you order, and plated restaurant meals aren't covered. Any restaurant rules come from states and cities.

Australia and New Zealand. Under the PEAL rules in Standard 1.2.3, in force since 25 February 2024, "fish" must be in bold in the ingredients list with a "Contains" summary. For unlabelled food, such as a restaurant meal, the information must be displayed with the food or given to you when you ask.

Canada. Fish is a priority allergen and must be declared on prepackaged food. Those rules don't extend to restaurant plates, so ask.

Japan. Fish as a whole isn't a mandatory allergen. Salmon (さけ, sea-run salmon and trout), mackerel (さば) and salmon roe (いくら, which includes sujiko) are on the recommended list that manufacturers are asked, but not required, to label. Bonito, sardine, tuna and anchovy aren't listed, so they get no allergen flag; you have to spot them in the ingredients list (鰹節 katsuobushi, かつおエキス bonito extract, 煮干し niboshi). Restaurants aren't covered by the labelling law at all.

How to order with a fish allergy

Make it about the seasonings, because that's where kitchens slip.

1. Name the hidden forms. In Japan, ask about dashi and katsuobushi. In Thailand, Vietnam and Korea, ask about fish sauce and anchovy stock. In Italy and France, ask about anchovies. In British and American places, ask about Worcestershire sauce.
2. Show it in writing. Use the local words from the table above, and add the local name for fish sauce or dashi.
3. Ask about oil, grill and boards. Shared fryers and grills are standard in seafood restaurants, tavernas and fish-and-chip shops.
4. Check vegetarian dishes too. Fish sauce often goes into vegetable stir-fries, salads and curries, and dashi into tofu and vegetable dishes in Japan.
5. Treat "may contain" as voluntary. No warning doesn't mean no fish. Japanese labels can't use vague "may contain" wording at all; instead they say the factory also makes products with the allergen.

If your doctor has prescribed adrenaline, carry it every time you eat out (Allergy UK advises two devices) and follow your doctor's plan.

Dishes in our glossary that contain fish

• UsuallyBacalhau à BrásSalt cod (bacalhau), soaked and shredded.
• UsuallyBanh XeoFish sauce dip (nước chấm), the standard sauce.
• UsuallyBouillabaisseAt least four kinds of fish, cooked in a broth made from fish.
• UsuallyBun Bo HueFish sauce in the broth and on the table.
• UsuallyBun ChaFish sauce in the dipping broth and the pork marinade.
• UsuallyGreen CurryFish sauce seasons the curry; fish balls in some versions.
• UsuallyKimchi jjigaeKimchi is usually made with fish sauce; anchovy stock; tuna versions.
• UsuallyMassaman CurryFish sauce seasons the curry.
• UsuallyMiso soupDashi is usually made with bonito flakes or dried sardines.
• UsuallyOkonomiyakiBonito flakes on top; dashi in the batter.
• UsuallyPad Kra PaoFish sauce in the seasoning.
• UsuallyPad ThaiFish sauce in the tamarind sauce.
• UsuallyPhoFish sauce seasons the broth and sits on the table.
• UsuallySobaThe dipping sauce and hot broth are made with bonito dashi.
• UsuallySom TamFish sauce in every version; fermented fish (pla ra) in Isan and Lao styles.
• UsuallySushiRaw or cooked fish and roe; bonito dashi in the omelette and some sauces.
• UsuallyTakoyakiDashi in the batter and bonito flakes on top.
• UsuallyTaramasalataCured roe of carp, cod or grey mullet is the base.
• UsuallyTempuraTentsuyu is made with bonito dashi; whiting and other white fish are common.
• UsuallyTom YumFish sauce seasons the broth.
• UsuallyTteokbokkiFish cakes (eomuk) and anchovy-kelp stock.
• UsuallyVitello tonnatoTuna and anchovies are the base of the sauce.
• OftenArroz de mariscoMany kitchens cook the rice in fish stock.
• OftenBanh MiFish sauce in pork rolls, marinades and fish cake fillings.
• OftenCroquetasBacalao (salt cod) is a classic filling, and fryers are shared.
• OftenGoi CuonFish sauce dip (nước chấm) is the other common sauce.
• OftenPaellaSeafood paella is usually cooked in fish stock (fumet).
• OftenRamenMany broths and tares use dashi from bonito, dried sardines or mackerel.
• OftenSamgyeopsalKimchi and other side dishes made with fish sauce.
• OftenSteak tartareWorcestershire sauce contains anchovy; some cooks add chopped anchovies.
• OftenTonkatsuMiso soup or pork soup (tonjiru) in set meals is usually made with dashi.
• SometimesAranciniSalmon and other fish fillings in some shops, and shared frying oil.
• SometimesBibimbapFish sauce in some vegetable seasonings; fish in seafood versions.
• SometimesBulgogiThe kimchi and some side dishes served with it contain fish sauce.
• SometimesCurrywurstSome house sauces add Worcestershire sauce (anchovy); fries may share fish fryers.
• SometimesFalafelCross-contact if the fryer is shared with fish or seafood.
• SometimesFrancesinhaSome sauce recipes include Worcestershire sauce, which contains anchovy.
• SometimesPatatas bravasFryers are often shared with fried fish.
• SometimesSchnitzelSchnitzel Holstein is topped with anchovies.
• SometimesSouvlakiChips (fries) in the pita may share a fryer with fish or seafood.

Questions

If I’m allergic to fish, am I allergic to shellfish?

Not because of the fish allergy. Allergy UK says fish and shellfish contain different proteins, so a fish allergy doesn’t raise your risk of reacting to prawns or squid. Some people do have both, so follow your allergist’s advice on which to avoid.

Can I eat one kind of fish if I’m allergic to another?

Most people with fish allergy are advised to avoid all fish, because the main allergen is similar across species and cross-contact at fish counters is common. Only your allergist can tell you whether a specific species is an option for you.

Does Worcestershire sauce contain fish?

Yes. Classic Worcestershire sauce contains anchovies, and it turns up in Caesar dressing, Bloody Marys, pies, burgers and marinades. Allergy UK flags shepherd’s pie as an everyday dish that can contain fish this way.

Is dashi made from fish?

Usually. Standard Japanese dashi is made from kelp plus katsuobushi (dried bonito flakes) or niboshi (dried sardines). Kombu-only dashi exists, but it is the exception, so assume miso soup, noodle broths and many sauces contain fish.

Is fish gelatine a risk?

It can be. Allergy UK notes some people with fish allergy tolerate small amounts but fish gelatine has caused anaphylaxis. The EU exempts fish gelatine used as a vitamin carrier or to clear beer and wine, so those uses won’t be labelled.

This guide is general information, not medical advice. Follow the allergy action plan your doctor gave you, and always confirm ingredients with the restaurant.

Sources

1. Food Safety Authority of Ireland: list of 14 allergens (EU Regulation 1169/2011, Annex II)
2. UK Food Standards Agency: allergen guidance for food businesses
3. US FDA: food allergies
4. Food Standards Australia New Zealand: allergen labelling
5. Health Canada: food allergies and priority allergens
6. Consumer Affairs Agency, Japan: food allergy labelling handbook (April 2026)
7. Allergy UK (incorporating Anaphylaxis UK): fish allergy

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.