Skip to main content
Food Standards Australia New Zealand Logo

Quick Launch

Fish

(May 2017)

Fish that may be used as an ingredient include:

  • Anchovy
  • Barramundi
  • Bass
  • Bluefish
  • Bream
  • Carp
  • Catfish
  • Caviar
  • Char
  • Chub
  • Cod
  • Eel
  • Flake
  • Flounder
  • Grouper
  • Gurnard
  • Haddock
  • Hake
  • Halibut
  • Herring
  • Imitation crab
  • Mackerel
  • Mahi-mahi
  • Marlin
  • Monkfish
  • Orange Roughy
  • Perch
  • Pickerel
  • Pike
  • Plaice
  • Pollock
  • Pompano
  • Rockfish
  • Salmon
  • Sardines
  • Sashimi
  • Shark
  • Smelt
  • Snapper
  • Surimi
  • Tilapia
  • Trout
  • Tuna
  • White Fish
  • Whiting
  • Whitebait

Check labels on the following foods to see if they contain fish and if they do, avoid them:

  • Antipasto
  • Asian dishes
  • Bouillabaisse
  • Caesar salad
  • Canned spreads (fish paste)
  • Dips
  • Fish paste, stock or sauce
  • Food products fortified with omega fatty acids
  • Gelatin
  • Greek dishes
  • Kedgeree
  • Marinara or Pescatore sauceM
  • Marshmallow
  • Oyster sauce
  • Pasta sauces
  • Pizza sauce, toppings
  • Salad dressings
  • Sauces (e.g. Worcestershire)
  • Soups and chowders
  • Sushi

Food served in a seafood or other restaurant may be cross contaminated with fish during storage, preparation and cooking.

Please note that it is possible for an allergic reaction to occur from cooking odours or handling of fish.

This is not a complete or comprehensive list of ingredients to avoid but is intended as helpful information for living with fish allergy. It is NOT meant to replace medical advice given by your doctor.

More information

​​​​

Print

Return to top