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Allergen (bluefish) (None)

Target: None
Molecular classification: Protein, Parvalbumin, Enolase, Aldolase, Collagen

Overview

Bluefish contains potent allergens—primarily β-parvalbumins—that provoke classic IgE-mediated food allergies similar to other finned fishes. Proper diagnosis distinguishes between true allergy and scombroid poisoning caused by histamine buildup from spoilage. Management relies on strict avoidance and awareness about cross-contact risks during preparation.

Other names: Bluefish allergenPomatomus saltatrix allergenFish allergen

Biological functions

AntigenAllergen

Disease associations

Food allergyAnaphylaxis

Safety considerations

AnaphylaxisCross-reactivity with other bony fishesScombroid poisoning mimicry

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