Type‐1 reactions to commercial fish in non‐exposed individuals

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Abstract
The frequency of type-I reactions (contact urticaria) to plaice, whiting, common dab, witch, codfish, Norwegian haddock, herring and halibut was examined in 26 individuals [working in the fishing industry]; 23 of these carried through all the investigations. Of the volunteers, 65% had a positive scratch patch test to 1 or more species of fish. All 20 min closed patch tests were negative. Of the volunteers, 5 were atopics, they showed about twice as many positive scratch patch tests when compared to the non-atopics. The investigation shows that the fish allergen is destroyed by cooking but not by freezing. The possibility of common and specific fish allergens is discussed.

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