Seafood, commonly used to describe both fish and shellfish/crustacea, is eaten in both raw and cooked forms and is used in the manufacture of many products.
PRODUCTS COMMONLY CONTAINING SEAFOOD INCLUDE:
- oyster sauce
- fish sauce
- worcestershire sauce (anchovy)
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- caesar salad (anchovy)
- caesar salad dressing
- fish stock
- caviar
- sushi/sashimi
- tinned fish such as tuna/salmon/mackerel/sardines
- fried rice
- pizza
- antipasto
- omega 3/fish oil/krill oil supplements
COMMON INGREDIENT LIST TERMS USED TO DESCRIBE SEAFOOD AND SEAFOOD PRODUCTS:
- fish (some examples are tuna, salmon, flake, whiting, bass, snapper, perch, flounder, trout, anchovy)
- shellfish (some examples are oysters, mussels, crab, lobster, crayfish, prawns, shrimp, krill, calamari, squid, octopus)
- fish sauce
- worcestershire sauce (anchovy)
- fish gelatin
- omega 3/fish oil/krill oil.
Note: In Australia, New Zealand, Europe and USA if any ingredient in the product is derived from seafood (crustacean shellfish and fish) then this must be declared on the label.
With Loni’s Allergy Free cookbook, you can cook delicious, everyday foods with confidence knowing that every recipe is free from wheat, gluten, corn, yeast, dairy, egg, peanuts, tree nuts, sesame seeds, tomato and seafood.
Every recipe in Loni’s Allergy Free cookbook is seafood free.