By the sound of it, you have a protein allergy. That is, you are allergic to a specific, or set of specific, proteins. When the proteins are denatured, you seem to not be allergic. This can happen at high temperature, low pH, or sometimes through oxidation. There’s a substantial amount of research on this if you want to look it up. But, for it to be particularly constructive, first you would need to determine to which protein you are allergic
replyI have quite a lot of allergies myself. May I ask, isn't all allergies due to the protein?
reply"Proteins" is not one thing, it's a class of many different things made from amino acids. Same as the "peptide" craze you might have heard of, except proteins are bigger.
replyAntibodies don't have to bind only to proteins, it could be some lipid, carbohydrate, any molecule big enough. Most of the time it's some protein, but it's not an allergy proteins in general.
There are other types of dried fish from different cuisines. Sri Lankan food uses dried tuna very heavily, and some other types of dried fish in particular dishes. Might be worth trying to see whether you react to that.
replyDo you react to other fish products such as south east Asian fish sauce? Salted and/or fermented fish?
> I'm allergic to fish...
replyI'd guess that your allergy is to some class of proteins in the fish - and that the production steps for dried bonito (and maybe the time required) denature or destroy those proteins.