Haddock is a food which may result in allergy symptoms in sensitised individuals.

Haddock Allergy Test: Allergen Exposure

Haddock is a saltwater fish from the same family as cod which is found throughout the North Atlantic Ocean. It is an important food fish, particularly in Northern Europe. The countries with the largest annual catches are the United Kingdom and Norway, and to a lesser extent Denmark, the United States and Canada.

Haddock is sold either fresh, or preserved by smoking, drying, canning or freezing. Unlike cod, haddock is not an appropriate fish for salting. The flesh is translucent, and similar in texture and appearance to that of cod. When cooked, haddock is an opaque white colour and firm. It is prepared in a number of ways including poaching, baking, roasting, sauteing, and grilling.

It is a common ingredient in several regional dishes, including British “fish and chips” (deep fried in batter and served with fried potatoes), Norwegian fish balls (fiskeboller) and Scottish Finnan haddie (cold smoked over peat and served poached in milk, often as a breakfast dish) Arbroath smokie (hot smoked haddock which is served cold).

Smoked haddock is naturally an off-white colour and it is frequently dyed yellow before sale, as is common with other types of smoked fish. It is a key ingredient in kedgeree, an Anglo-Indian dish including boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream. It is also the main ingredient in Cullen Skink, a Scottish soup similar to chowder.

Haddock is low in fat and high in protein, and is also a good source of vitamins B6 and B12, magnesium, niacin, phosphorus, and selenium, as well as some Omega-3 fatty acids, although at a lower level than oily fish.

Haddock Allergy Test: Allergen Description

No specific allergens present in haddock have been characterised, although a number of proteins have been identified.

Haddock Allergy Test: Potential Cross-Reactivity

Species within groups of fish such as Gadiformes (examples: cod and haddock) and Scombroid fishes (examples: mackerel and tuna) seem to share allergenic components.

People who are allergic to one type of whitefish, such as haddock, often experience reactions to other types of fish, such as cod, hake and whiting.

Haddock Allergy Test: Clinical Experience

Sensitisation to fish allergen is common. Fish, including haddock, is a common cause of food allergy and atopic dermatitis, in particular in countries of the northern hemisphere and Asian countries.

According to studies, cod, tilapia, haddock, hake, pollock and catfish are the most common kinds of whitefish that trigger an allergic reaction.

Symptoms can include itching, swelling and redness of the mouth, throat, lips and face, abdominal pain, nausea, vomiting and diarrhea, bronchospasms, wheezing and anaphylaxis.

Immediate allergic reactions may follow ingestion of even minute amounts of fish.

Because patients react to both cooked and raw fish, it is assumed the allergens are heat-resistant. However, more recent studies indicate that patients may react differently to processed food and that allergic reactions may be species-specific.

Other reactions

Acute anisakiasis as a result of the larvae of the fish parasite Anisakis simplex may occur following ingestion of undercooked or raw haddock.