Fish-Free Ingredients — Which E-Numbers Can Come From Fish?

A small group of savoury flavour enhancers can be fish-derived, and one famous gelling agent can be. Here's what fish-allergic and pescatarian-avoiding readers should check.

The ribonucleotide flavour enhancers — E626–E635, especially disodium inosinate (E631) and disodium 5'-ribonucleotides (E635) — can be produced from fish (commonly sardines) as well as from meat or by fermentation. Gelatine (E441) is usually pork or beef but fish gelatine exists, particularly in products aimed at halal and kosher markets. And outside the E-number system entirely, isinglass (a fish-bladder fining agent) is used to clarify some beers and wines without appearing on the label.

Important for fish allergy: fish is a declared allergen, so a deliberately fish-derived ingredient must be labelled. The enhancers above are a source-verification issue for vegetarians and pescatarian-avoiders more than an allergen-labelling gap.

Additives that can involve fish

Additive data sourced from Open Food Facts (ODbL licence) and the European Food Safety Authority (EFSA). This page is for general information and does not provide medical or dietary advice.