The only form of treatment for seafood allergies is avoidance – the complete removal of seafood from the diet. Failure to properly avoid seafood proteins could result in a fatal anaphylactic reaction. Though some allergic individuals are able to tolerate some types of seafood, only a physician can determine whether any forms can be eaten safely. People with any type of seafood allergy should stay away from all types of seafood and products containing seafood until they have consulted a physician.

To avoid seafood allergens, allergic individuals will need to be very careful that the products they consume do not contain any seafood ingredients. Some products may unexpectedly contain seafood proteins. Allergic individuals must learn to always check ingredient labels and must learn what kinds of substances to avoid (e.g., surimi). For more examples, see Potential causes.

New legislation may make it easier for people to determine if a food item contains a potential allergen. As of January 2006, food manufacturers are required by the Food & Drug Administration (FDA) to clearly list food allergens on their product labels.

Seafood allergens can easily become airborne in cooking fumes. For this reason, allergic individuals who are sensitive to allergens of this nature should be very careful to avoid locations where fish is being cooked – especially restaurants, cookouts or dinners in an unfamiliar place. Restaurants can be particularly dangerous because many use the same utensils, grills, grease and oil vats to cook and fry seafood as they do with other, normally safe foods (e.g., chicken, french fries). Individuals should always inquire at restaurants about food ingredients and cooking preparation techniques.

Some slightly allergic individuals may be able to tolerate some types of fish when they are thoroughly cooked. Research shows that cooking is effective at denaturing the allergy proteins in most fish (making the proteins less likely to cause an allergic reaction). Raw fish, on the other hand, should always be avoided by people with seafood allergies. A seafood allergic person should always consult a physician before attempting to eat any seafood.

Many physicians recommend that infants and young children under the age of 3 avoid seafood completely. This is to avoid sensitizing children to seafood allergens before their immune systems are mature. After 3, seafood can be gradually introduced to the child, starting with canned tuna, which is the least allergenic form of fish.

Breastfeeding mothers should be careful what they consume, as well. Cod proteins, in particular, have been known to pass through breast milk, sensitizing the infant.

Parents of children with seafood allergies must make sure their child’s school, daycare facilities and clubs are all aware of the child’s condition. Most schools welcome working with parents and will gladly help accommodate any special needs in the cafeteria and in the classroom. Parents should also educate their children when they are old enough to understand their allergies.

Allergic individuals should learn what steps to take if they do have an allergic reaction. For those most sensitive, physicians often recommend that an epinephrine shot be carried at all times. Epinephrine should be taken at the first sign of an allergic food reaction. This powerful bronchodilator can quickly counteract the effects of the potentially life-threatening condition known as anaphylactic shock. These individuals should know how to correctly self-administer their medication. For children, parents and other caregivers should also know how and when to properly treat a severe reaction in a child.

Highly sensitive children and adults may want to consider wearing a medical alert bracelet or necklace that can inform healthcare workers of their condition in the event of an emergency.