shellfish allergy
 

Help!

I have developed an adult shellfish allergy, which, in the past, made it difficult to eat in southern France and Italy. In Venice, for example, I ate lamb and chicken while surrounded by wonderful shellfish- I even avoided regular fish! When you are allergic to one type of shellfish, you cannot eat any at all- there can be some sort of crossover allergic reaction. So, in my case, I test positive for crab, but cannot eat shrimp, squid, clams, mussels, lobster, scallops, etc. My husband, who speaks a little Spanish, is trying to get vocabulary for use in restaurants when we travel to Spain in November. I'd love to be able to eat all that wonderful fish in Andalucia, even if I cannot eat the shellfish. My concern is that kitchens will use shellfish stocks or oil in the preparation of regular fish or soups or other dishes. Does anyone know how to ask politely about these concerns? Also, can one ask for paella without shellfish- does it even exist? Any suggestions would be hugely appreciated.

Thanks, Margret

You are as unfortunate as I am! I developed a similar allergy when I was in my late teens and it's been with me ever since and let me tell you, restaurant menus here in Spain are still such a tease to me...
I always have to be careful too, although my allergy allows me to eat clams and mussels.
Do not ask simply "?Este plato tiene marisco?" ( does this dish have seafood in it ) because many waiters still will say YES! like it's something good, like a selling point, even if they are not sure. You have to mention the word allergy so they get scared of the consequences and really take the time to find out.
Tell them "Soy alergica al marisco" and if there is a sauce ask "?La salsa esta hecha con marisco?" (is the sauce made with seafood?).

Yes, thank god there are wonderful paellas made with meat and veggies only, just make sure you ask for it specifically.

Don't worry, there is a lot to be enjoyed other than the seafood. However, if you want to eat meat, at least in Andalucia make sure you ask for restaurants specialized in meat because in the average ones it is only ok.

I'm allergic to all fish including shellfish and certainly have never felt deprived. By my teens I decided to try a taste of canned tuna and salmon and surprise surprise, I had no reaction. Interesting that I tasted it without mayo or lemon and it actually had no taste, but with the dressing I was fine.

Some years later decided to try sole, swordfish and something else and as soon as it hit my tongue I was a mess and went immediately for the antihistamine.

Over the years, I've again tried different fish including shellfish and the same reaction - anaphylactic. I can feel my lips and tongue start to swell and am thankful I never got as far as swallowing the fish. In fact, what I realized about the fish, including the tuna and salmon, aren't even palatable to me - no taste, rather like sawdust. Unless the tuna and salmon have mayo, I can live without it.

Later learned that the reason the canned fish is okay is that during the processing all the histamine is removed thru high temperature water. Yet I cannot dare try raw tuna or salmon.

Luckily I can't even wash a dish or pot that had fish in it - my palms swell; great way to get out of doing dishes - the diswasher does those.

I've traveled all over the world and have survived without putting a piece of fish in my mouth. It can be done. There are new and different meats, vegetables (rices and beans), fruits and I've yet been hungry.

But I can guarantee I'd never be selected for a Survivor series, unless they expected me to depart looking totally emaciated - nothing to eat on most of these shows, but fish.

If one has had an anaphylactic reaction, you don't want to experience it again, especially in a foreign country; always travel with an antihistamine of some kind.

justretired
For what I am understand you are allergic to shellfish and mussels and scallops. I make this diffeence between Shellfish and Mussles, because this difference is made in Spain, Shellfish in English will cover all seafood while in Spain mussel, a low class of seafood will not be consider Marisco,(though it is)
To make sure than in any Paella or soup or sauce you do not have any shellfish not even mussel, I think you have to make a written list in spanish of the products you are allergic to and hand it to the servers in restaurants.

I grew up loving all fish and shellfish, but, about 5 years ago, had a severe reaction after a Chinese meal. It isn't that I feel exactly deprived- I'm just careful, and I carry an epipen at all times. Olga, I was interested in what you said about restaurants that "specialize" in meats or vegetables. We'll be in Madrid, Sevilla, Arcos, Ronda, Granada, and Malaga. Any suggestions of specific resturants? Also, since I can eat fish, I'll be able ask for a dish without a shellfish sauce or broth. Most resturants should have regular fish, right?

Question- does the word marisco refer to all shellfish from crustaceans such as crab or shrimp to mollusks such as clams? Will they understand that I am allergic to just shellfish, but can eat regular fin fish?

Thanks.

Oh wow! I feel as if I've arrived home with this thread as I'm allergic to crustaceans (exoskeleton) but not mollusks (hinged). As far as I know there're not too many of us out there with this particular configuration. When I'm in Europe, I concentrate on what I can eat as opposed to what I can't. Although I look longingly at folks scarfing up the great seafood (Honfleur was the worst), I use the seafood calories on gelato, creme brulee, chocolate, etc!

Betsy and all,

Betsy, you're the second person I've heard of that has an allergy to crustacean ekoskeleton. Since I only tested positive for crab, I thought that maybe that was my problem as well. I asked the allergist and he said that he couldn't test just for the ekoskeleton. We're in the Boston area, which ceratinly isn't rural America. Do you know what and how your doctor ascertained your allergy? How did you find your doctor?

As to traveling, as I've said, I tend to be very careful. Car, I think your suggestion of writing the names down of as many shellfish we can think of and telling the wait staff that I am allergic to them all is a great idea. I think it's really interesting that mussels seem to be in their own class.

If anyone has any more ideas, I would be very grateful. Thanks.

Margret

Justretired,

You won't have a problem at all in Madrid finding meat restaurants. Beef is great in the Castilla area, and I love the meat they serve in the casa Botin restaurant, for instance. In Sevilla and the rest of the Southern region, the good stuff is a bit more restricted to good restaurants. In Sevilla I love Enrique Becerra, in Gamazo street, near Plaza Nueva.

You can specify that you are able to eat "moluscos,almejas,mejillones" (molusks, clams and mussels)but not "marisco" (this one refers to shellfish).

Many, many years ago (when I was a teenager) vacationing in Spain I too had a very severe reaction to sea food. But I've never had any problem since - so that means either the food was bad or they use something in the cooking that nobody else uses?

Just Retired (congrats!), this board is no substitute for a good medical opinion, but I will share my experience. Shrimp, crab, and lobster are common edible shellfish that have exoskeletons ("skeleton" is on the outside). Clams, scallops and oysters are common edible shellfish that are hinged. It's my understanding that the two have different proteins (forms or amount--I'm not sure), so it's possible to be allergic to one and not the other. I learned about my particular allergy through trial-and-error, NOT something I'd recommend to anyone as I understand a reaction could be lethal for some people, but I didn't know that at the time. I wouldn't try an unfamiliar shellfish anywhere, anytime. It's just not worth risking an anaphyactic reaction, particularly in a foreign country.

Betsy,

Thanks for your comments. I have training as a biologist and understand the difference between the crustaceans( the crab, shrimp, lobster group) and the bi valve ( the clam, oyster, mussel group) Several years ago, I went to an allergist after a severe reaction following a dim sun lunch. I tested postive for crab and king crab. The allergist said that, in some percentage of cases, there arises a cross allergic reaction between the sub groups of shellfish. So, according to him, if you are allergic to a crustacean and eat bivalves, you have an increased chance of having an allergic reaction. I was instucted to never eat any shellfish and to carry an epipen at all times. A few months ago, this was confirmed by another specialist. That being said, I have heard of people who are only allergic to the chitin in the ekoskeleton of the crustacean and seem to be free of bivalve allergy. I asked the latest allergist this question, and he said that he was unaware of any test for the chitin itself.

I still am not totally confident in the doctors, but, luckily, have remained cautious and symptom free. And I continue to avoid all shellfish!

Still, it is difficult to travel to places that specialize in shellfish- and I used to love it so. Thanks all for your suggestions. I'll have my husband make lists of shellfish and use them.

Thanks again,

Margret

Thanks for your information, Margret. I guess it would be better to avoid all shellfish until I see an allergist. Your explanation of the increased chance of being allergic to both groups makes sense. I've always been a little leery of the bivalves, but haven't had any problem with them. I'll compensate by enjoying chocolate instead, especially when traveling with shellfish afficionados (just to keep this thread travel-related).