The Facts on Allergens and Seafood

  • Food allergies are not as common as people believe. According to the U.S. Food and Drug Administration (FDA), only 2% of adults and 5% of children experience a true food allergy. The following points can help you understand food allergens and seafood, but we also recommend consulting the FDA's website at www.cfsan.fda.gov/~dms/wh-alrgy.html.
  • A number of people with a seafood allergy may be able to eat certain fish that are cooked thoroughly. But if you have an allergy, it is critical to check with your physician before consuming any fish or seafood products
  • To avoid seafood allergens, check ingredient labels carefully. Many foods may have hidden sources of fish or fish products.
  • Because many foods are made with ingredients people could be allergic to, the FDA as of January 1, 2006, requires food products containing any of eight major food allergens to label the allergen source. The identity of the food source must be placed in either the ingredient list or in a separate statement using the word "Contains" followed by the names of all the allergen sources (e.g. Contains eggs, peanuts and shrimp).
  • When eating out in a restaurant, always ask how your food will be prepared. The same utensils, grill or other cooking device may be used to handle seafood as well as other foods.
  • Many physicians agree that it is safe and appropriate to begin introducing seafood gradually for children age 3 and older.
  • And remember: seafood is an essential part of a healthy lifestyle! In fact, in its 2005 Dietary Guidelines, the U.S. government prominently featured recommendations for Americans to maintain a healthy weekly serving of fish in their diets.

Seafood: The Nutrition Star 


   Calories  Protein  Total Fat
 		 Saturated Fat
 		 Long-Chain Omega-3 Fats
 		 Sodium  Potassium  Selenium  Iron  Vitamin B-12
 Seafood (3 ounces)    grams  grams  grams  milligrams  milligrams/% daily value

milligrams/% daily value

 micrograms/ % daily value
  milligrams/ % daily value
  micrograms/% daily value
Shrimp  84 18 1
0
267
190 155       34  2.6   1.3
             8%  3%  62%  14%  54%
Canned tuna
                    
White
  109 20
2.5
1
733
320
201
56
0.8
0
            14%
 4%
102%
 4%
 42%
Light
  99 22
1
0
230
287
201
68
1.3
2.5
            12% 4%
 124%
 7%
 106%
Salmon                    
Farmed
 175
19
11
2
1825
52
326
35
0.3
2.4
            2%
7%
64%
2%
100%
Wild
 155
22
7
1
1564
48
534
40
0.9
2.6
            2%
 11%
73%
5%
108%
Pollack 100
 21
1
0
460
94
388
40
0.5
3.1
            4%
 8%
73%
3%
129%
Tilapia  109 22
2
0
115
48
323
46
0.6
1.6
            2% 7%
84%
3%
129%
Catfish
 129 16
7
2
151
68
273
12
0.7
2.4
             3% 6%
22%
4%
100%
Crab  87 17
 2
1
403
237
275
34
0.8
6.2
            10%
 6%
22%
4%
100%
Cod  89 19
 1
0
134
66
207
32
0.42
0.89
            3% 4%
58%
2% 37%
Clams
  126 22
2
0
134
66
207
32
0.42
0.89
            4% 11%
 98%
133%
3500%
Scallops
 95
20
1
0
310
225
405
24
2.6
1.1
            10% 9%
 44%
14%
46%
  • Seafood: A Top Pick Among Food Experts

INDUSTRY SCOOP

  • NFI's 24th Annual Chowder Party
    Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org