Qingdao is a coastal city of China where the problem of fish allergy is increasingly prominent.There have been no data providing a comprehensive picture of the major fish allergens to local people so far.Based on the above situation,the aim of this research was to study on the cross-reactivity of different fish allergens,to provide primary basis of safe eating guide for local fish allergic individuals.To determine the allergens of 7 commonly edible fishes:Alaska pollock(Theragra chatcogramma),red snapper(Pagrosomus major),salmon(Salmo salar),spanish mackerel(Scomberomrus niphonius),turbot(Scophthatmus maximus),large yellow croaker(Larimichthys crocea) and carp(Cyprinus carpio),SDS-PAGE was applied to observe the protein components of fish extracts.Sera from 18 fish allergic patients were used in Western-blot.Cross-reactivity was investigated by IgG Western-blot,IgG ELISA and ELISA inhibition used rabbit anti-spanish mackerel parvalbumin polyclonal antibody.Results showed that the major fish allergens were 48-57,33-41 ku,28 ku and 17 ku proteins to Qingdao residents,which was distinct from the common consensus that parvalbumin was the major allergen in fish.Meanwhile,the study on the cross-reactivity of fish parvalbumin also indicated there was a quite strong cross-reactivity between different species of fish proteins.Therefore,despite the allergens might be different from each other,it was suggested that the subjects not eat other 6 fishes if allergic to one of them.