Allergen: Fish – what belongs to it, hidden sources and labelling
Fish is one of the 14 allergens that must be declared under Annex II of Regulation (EU) No 1169/2011 – including for non-prepacked food at a buffet. It covers all fish species (e.g. salmon, tuna, cod, anchovies), fish sauce, fish stock, fish oil as an ingredient, products thereof. In Catering Cat the allergen has the code D.
What belongs to it?
- All fish species (e.g. salmon, tuna, cod, anchovies)
- Fish sauce, fish stock, fish oil as an ingredient
- Products thereof
Where is it often hidden?
- Worcestershire sauce (anchovies)
- Caesar dressing and vitello tonnato
- Asian fish sauce
- Surimi
- Pizza and pasta sauces with anchovies
- Fish stock in sauces and soups
Exemptions under Annex II
- Fish gelatine used as a carrier for vitamin or carotenoid preparations
- Fish gelatine or isinglass used as a fining agent in beer and wine
Tips for catering and buffets
- Worcestershire sauce in marinades, dressings and cocktail sauces rarely appears in the dish name – declare fish anyway.
- Fish is a separate allergen from crustaceans and molluscs.
- Plan separate serving utensils for fish dishes.
How it appears on the buffet card
On the back of the card, the allergen is shown with its full name (“Fish”), as a short name (“Fish”) or as the code “D” with a legend – depending on the display you choose in Catering Cat.
Frequently asked questions
Does Worcestershire sauce contain fish?
Classic Worcestershire sauce contains anchovies. Check the label of the product you use and declare fish if it is present.
Do prawns count as fish?
No. Prawns are crustaceans and are declared as a separate allergen.
All 14 allergens
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Start for freeThis page summarises the rules in general terms and is not legal advice. When in doubt, ask your local food authority.