Allergen card
Free fish allergy card
A fish allergy card should name fin fish and fish sauce, and make clear whether shellfish is also a problem.
How to use this card
Fish allergies are easy to under-explain. Staff hear “no seafood” and remove shrimp, or hear “no fish” and still use fish sauce, anchovies, or Worcestershire. The card should separate fin fish from shellfish and name the sauces.
Fish sauce, anchovy in Caesar dressing, Worcestershire, and some steak sauces are the silent sources. Thai, Vietnamese, and Korean kitchens use fish sauce the way other kitchens use salt.
If you can eat shellfish but not fish, say that. It opens a lot of menus that would otherwise be closed.
Fish that is not a fillet
Fish sauce
In Southeast Asian cooking it is in dressings, stir-fries, and “vegetable” dishes. Ask every time.
Caesar and steak sauces
Anchovies in Caesar and Worcestershire in steak sauce are common in American restaurants.
Shared fryers and grills
Fish and chips oil, and a grill that just cooked salmon, can season the next order.
Broths
Dashi, nam pla, and some “seafood stock” bases include fish even in vegetable soup.
Questions about this card
- Is fish sauce included?
- The card should mention it. If you react to fish, fish sauce is one of the most common restaurant sources that never looks like a fish dish.
- Does this include shellfish?
- No. Use the shellfish card if you also avoid shrimp, crab, or lobster.
- Can I get this card in Thai-heavy travel destinations?
- There is not a Thai-language card yet. Use English plus a local-language card you do have, and still ask about fish sauce by name.
A card helps you communicate. It does not guarantee a meal is free from an allergen. Confirm ingredients, preparation, and cross-contact with restaurant staff, and follow the emergency plan from your healthcare professional.