What is one of the main uses of fish in the context of food allergens?

Fish is classified as one of the eight most common food allergens that can cause allergic reactions in susceptible individuals. This classification is significant because it highlights the potential severity of fish allergies, which can provoke symptoms ranging from mild to life-threatening anaphylaxis. Recognizing fish as a major allergen is crucial for food safety, especially in culinary settings, as it prompts the need for strict allergen labeling and precautions to prevent cross-contamination.

While fish may also serve as a primary source of protein in many diets and is a common ingredient in various dishes, those characteristics do not specifically address its role in food allergies. Understanding that fish is a significant allergen underlines the importance of awareness and training for food managers and employees to protect customers with food allergies.