Current European regulations require the labeling of all foods containing fish or fish-based products. Allergic reactions to fish may be due to its intake, but also by inhaling its vapors or by contact without having consumed it.
The main allergens of fish are highly thermostable proteins, that is, heat resistant and do not change when cooked. They are also highly resistant proteins to both acid and intestinal enzymatic action or digestion, which, not being destroyed by our gastric enzymes, can cause serious symptoms.
ANISAKIS – It is important to note that sometimes fish and cephalopods can be found parasitized by a nematode called Anisakis simplex. In this case it would be an anisakis allergy and the patient can ingest non-parasitized fish by this nematode without problems. The symptomatology that can cause this parasite is very varied (from urticaria, anaphylaxis and even asthma) and this type of reaction is known as gastroallergic anisakiosi. We have two ways to kill the larvae: the first is to freeze the fish at -20 degrees, a minimum of 24 hours; and the second is to cook the food at more than 60 degrees for at least 10 minutes.
