Which condiment, frequently used in Asian dishes, requires label scrutiny because it might be made with shellfish or shrimp extract instead of only finned fish?
Answer
Fish sauce
Fish sauce is highlighted as a major pitfall regarding hidden shellfish ingredients, especially in various international cuisines, including Asian dishes. While fish sauce theoretically could be made exclusively from finned fish, it is frequently prepared using shellfish or shrimp extract. Similarly, oyster sauce must also be checked, as it obviously derives from mollusks. Individuals managing a shellfish allergy must scrutinize labels on these sauces, as well as Worcestershire sauce, because cross-contamination or the use of shellfish derivatives as flavorings is common, posing a significant risk even when the primary ingredient appears safe.
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