What does a shellfish allergy look like
Archaeological finds own shown that humans own been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost every the cuisines of the world, providing an significant source of protein in numerous cuisines around the world, especially in the countries with coastal areas.
In the Japanese cuisine, chefs often use shellfish and their roe in diverse dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of extremely unused raw seafood, sliced into thin pieces.
Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, boiling flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded daikon radish, or both.
In the United States
Lobster in specific is a grand delicacy in the United States, where families in the Northeast region make them into the centerpiece of a clam bake, generally for special occasions.
Lobsters are eaten on much of the East Coast; the American lobster ranges from Newfoundland below to about the Carolinas, but is most often associated with Maine. A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter, baked potato, and corn on the cob.
Clamming is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into the cuisine of New England.
The soft-shelled clam is eaten either fried or steamed (and then called «steamers»). Numerous types of clams can be used for clam chowder, but the quahog, a hard shelled clam also known as a chowder clam, is often used because the endless cooking time softens its tougher meat.
The Chesapeake Bay and Maryland region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch of blue crabs, as wild populations own been depleted.
This has not, however, stemmed the demand: Maryland-style crabcakes are still a well known treat in crabhouses every over the bay, though the catch now comes from points farther south.
In the Southeast, and particularly the gulf states, shrimping is an significant industry. Copious amounts of shrimp are harvested each year in the Gulf of Mexico and the Atlantic Ocean to satisfy a national demand for shrimp. Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens of Louisiana, shrimp and prawns are a common addition to traditional recipes love jambalaya and certain stews.
Crawfish are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced.
In numerous major cities with athletic fishing ports, raw oyster bars are also a feature of shellfish consumption. When served freshly shucked (opened) and iced, one may discover a liquid inside the shell, called the liquor. Some believe that oysters own the properties of an aphrodisiac.
Inter-tidal herbivorous shellfish such as mussels and clams can assist people reach a healthy balance of omega-3 and omega-6 fats in their diets, instead of the current Western diets. For this reason, the eating of shellfish is often encouraged by dietitians.
Shellfish are also a wealthy source of the amino acid taurine.
While estimates vary from shellfish, approximately 1% of the population is estimated to suffer from seafood allergy, which is more common in teenage and adult life than extremely early childhood. An estimated 20% will grow out of their allergy with time.
Religious dietary restrictions
Main article: Jewish dietary laws
The Torah forbids the consumption of shellfish (i.e. the only permitted seafood is fish with fins and scales), in the books of Leviticus and Deuteronomy. Jews (of every religious traditions) who fully observe the dietary laws thus do not eat shellfish.
Neither do Seventh-day Adventists, who follow Jewish dietary law. Islamic schools of thought vary on whether (and which types of) shellfish may be acceptable. 
Around the world
Shellfish is a common part of indigenous cuisines throughout the philippines.
Some favorite dishes using shellfish:
Some shellfish, such as whelk, contain arsenic. A sample of whelk was found to own a entire content of arsenic at mg/kg of which 1% is inorganic arsenic.
Shellfish caught in Alaska can lead to paralytic shellfish poisoning (PSP). PSP is caused by toxins released by dinoflagellate, a type of algae, which are extremely poisonous ( times more potent than cyanide) and can lead to death by paralyzing the breathing muscles.
Due to warming oceans algae blooms own become more widespread, thereby increasing the likelihood of intoxications of various types.
The term “shellfish” is used both broadly and specifically. In common parlance, as in «having shellfish for dinner», it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and every else.
Although the term is primarily applied to marine species, edible freshwater invertebrates such as crayfish and river mussels are also sometimes grouped under the umbrella term «shellfish».
Although their shells may differ, every shellfish are invertebrates. As non-mammalian animals that spend their entire lives in water they are «fish» in an informal sense; however, the term ”finfish” is sometimes used to distinguish fish, animals defined by having vertebrae, from shellfish in modern terminology.
The expression «shellfish» is both singular and plural; the rarely used «shellfishes» is sometimes employed to distinguish among various types of shellfish.