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Shaking my fist to the heavens tonight
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<blockquote data-quote="GoingNorth" data-source="post: 299806" data-attributes="member: 1963"><p>Short of the teppanyaki grill where I got sick from "fumes", in all honesty, avoiding shellfish hasn't been hard.</p><p></p><p>You need to carefully read menus and watch for any that say "seafood" on them. Some people can eat 'surimi' which is an imitation shellfish made of fin-fish. But, Surimi in some cases contains shellfish extracts and a coloring made from their shells.</p><p></p><p>I've never tried the stuff but it isn't worth the risk.</p><p></p><p>A few years ago manufacturs started putting up the same sorts of warnings that you see on packaging for nuts. So, if you buy a processed fish product like fish sticks, you might see a warning that says, "May have been products on the same equipment used to produce shellfish products"</p><p></p><p>The other one to watch is fried shellfish. ALWAYS ask if the fin-fish has been fried along with the shellfish or is fried seperately. Some companies have a policy about this and after a few high-profile lawsuits went over to frying the fish and shellfish seperately.</p><p></p><p>This is not only good legal sense as it saves on lawsuits, but it also gives you a higher-quality product as fish and shellfish require different timing and temps.</p><p></p><p>Truly, TM. This is not the end of the world. It is comparatively easy to avoid shellfish even under today's conditions.</p><p></p><p>In my experience, the worst is in chain "bar and grill" type restaurants like Applebee's and Ruby Tuesday's where an awful lot of the fish and chicken dishes are garnished with seafood sauces. </p><p></p><p>One other thing. Salad bars that have shellfish on them. If the serving utensils are not somehow secured to each container, you don't get the salad.</p><p></p><p>It is very easy for the utensil used to dish out the ham to find its way into the shrimp and then back out.</p><p></p><p>They are bad news for anyone with severe food allergies.</p><p></p><p>It's all manageable, though it is a PITA.</p></blockquote><p></p>
[QUOTE="GoingNorth, post: 299806, member: 1963"] Short of the teppanyaki grill where I got sick from "fumes", in all honesty, avoiding shellfish hasn't been hard. You need to carefully read menus and watch for any that say "seafood" on them. Some people can eat 'surimi' which is an imitation shellfish made of fin-fish. But, Surimi in some cases contains shellfish extracts and a coloring made from their shells. I've never tried the stuff but it isn't worth the risk. A few years ago manufacturs started putting up the same sorts of warnings that you see on packaging for nuts. So, if you buy a processed fish product like fish sticks, you might see a warning that says, "May have been products on the same equipment used to produce shellfish products" The other one to watch is fried shellfish. ALWAYS ask if the fin-fish has been fried along with the shellfish or is fried seperately. Some companies have a policy about this and after a few high-profile lawsuits went over to frying the fish and shellfish seperately. This is not only good legal sense as it saves on lawsuits, but it also gives you a higher-quality product as fish and shellfish require different timing and temps. Truly, TM. This is not the end of the world. It is comparatively easy to avoid shellfish even under today's conditions. In my experience, the worst is in chain "bar and grill" type restaurants like Applebee's and Ruby Tuesday's where an awful lot of the fish and chicken dishes are garnished with seafood sauces. One other thing. Salad bars that have shellfish on them. If the serving utensils are not somehow secured to each container, you don't get the salad. It is very easy for the utensil used to dish out the ham to find its way into the shrimp and then back out. They are bad news for anyone with severe food allergies. It's all manageable, though it is a PITA. [/QUOTE]
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