Abalone

What is Abalone?

Abalone is a type of marine mollusk, similar to clams and oysters, known for its unique ear-shaped shell and tender meat. It’s highly prized in gourmet cuisine, especially in East Asian cultures, and is often served grilled, raw (in sushi), or in soups.

Why do I have an intolerance to it?

Intolerance to abalone can occur due to proteins found in shellfish, which are common allergens. The immune system mistakenly identifies these proteins as harmful, triggering allergic reactions like stomach discomfort, hives, or more severe symptoms. Sensitivity may also develop due to cross-reactivity with other shellfish.

What can I do about it?

Managing abalone intolerance involves avoiding its consumption and cross-contamination with other seafood. Reading labels and asking about ingredients when dining out is essential. Antihistamines may help alleviate mild reactions, but in severe cases, an epinephrine injector (EpiPen) might be necessary.