There are a ton of different types and styles of fish sauce.

From the simple Tiparos to the stinky Pla Ra - it is best not to ever see how Pla Ra is made, trust me. Protesters have been known to put Pla Ra in thin plastic bags and throw them at enemies, as a sort of stink bomb.

They are typically added to preparations as the salt component, but also add some extra flavor profiles.

Most are made from, amazingly, fish, like Anchovy and salt.

http://www.tiparos.com/process1.php?lang=en

There are also an amazing array of other sauces added to preparations here, Oyster Sauce is one such sauce, and it also comes in a wide variety of "flavors". Not sure if this would trigger a reaction?

I think the biggest challenge might be avoiding cross-contamination - not sure if that's the correct word - but by that I mean cooking/serving utensils used to prepare shellfish dishes, which are then used to prepare your non-shellfish dish.

How many epi pens can you bring?