I recently had to discontinue the consumption of salmon because I immediately go into a mild state of anaphylaxis which is characterized by severe chest pain, closure of the throat, and over-production of saliva. I also have a similar, but more mild reaction to canned tuna fish. Does anyone else out there have a similar reaction? Did you get an EPI pin from a food allergist for precautionary reasons? I never had any of these reactions before so I suspect that it may be a recent additive that the manufacturers are using to improve the quality and texture of the fish. Thank you in advance for your feedback.