Summary
- Company Announcement Date: November 22, 2025
- FDA Publish Date: November 26, 2025
- Reason for Announcement: May contain undeclared Anchovy (fish).
- Company Name: Anthony’s BBQ Sauce
- Brand Name: Anthony’s
- Product Description: Barbecue Sauce
Company Announcement
November 21, 2025 – Anthony’s BBQ Sauce of Brookings, Oregon is recalling Anthony’s Barbecue & Dip-It Sauce 15oz. glass bottles because it may contain undeclared Anchovy (fish).
People who have an allergy or severe sensitivity to Anchovy (fish) run the risk of serious or life-threatening allergic reaction if they consume this product.
Anthony’s Barbecue & Dip-It Sauce 15oz. glass bottle, UPC 6 89076 62272 1, has no lot codes, and were sold at two retail stores (Taylor’ – Cave Junction, Oregon and Long’s Meat Market – Eugene, Oregon) in Oregon between February 2025 and November 2025.
There have been no illnesses reported to date.
The recall was initiated after it was discovered during the inspection that the product containing Anchovy (fish) was distributed in packaging that did not reveal the presence of Anchovy.
This recall is being made with the knowledge of the U.S. Food and Drug Administration and the Oregon Department of Agriculture.
Consumers who have purchased affected Anthony’s Barbecue & Dip-It Sauce 15oz. glass bottle and have (Fish) Anchovy allergies are urged not to consume the product and to return it to the place of purchase for a full refund.
Consumers with questions may contact the company at 541-661-4508 from 10am to 4pm PT, Monday-Friday.
Company Contact Information
- Consumers: 541-661-4508
foodallergyawareness.org – Allergy to seafood is among the most common food allergies in both children and adults. There are three types of seafood: crustaceans (crab, shrimp, lobster), mollusks (clam, mussel, oyster, scallop), and finned fish (cod, flounder, haddock, perch, salmon, tilapia, tuna, etc). Although shellfish allergy is the most common allergy to seafood, occurring in about 2.5% of adults and 0.5% of children, allergy to finned fish is also a common food allergy.
Allergy to finned fish occurs in roughly 1% of the population, and is more common in adults as compared to children. In children with allergy to finned fish, the allergy is typically life-long. Furthermore, 40-60% of the time the allergy is developed during adulthood, and these individuals are also unlikely to experience resolution of the allergy.
Since the allergenic protein (parvalbumin) in finned fish is similar regardless of the type of fish, greater than half of individuals who are allergic to finned fish are allergic to more than one type of fish. Although any type of fish can cause allergy, the most common types implicated in allergy are salmon, tuna, and halibut.
Allergic reactions to finned fish account for a significant percentage of serious allergic reactions to food. Roughly half of reactions require urgent medical evaluation. Death has also been reported from reactions to finned fish. For these reasons, all individuals with allergy to finned fish should carefully read labels and carry epinephrine at all times.
It is also important to realize that respiratory and systemic reactions have been reported to exposure to finned fish protein that can become airborne in steam. This is unusual for most allergens and requires particular vigilance for individuals with allergy to finned fish. It is therefore sometimes recommended that individuals with allergy to finned fish avoid seafood restaurants where finned fish is being commonly used as an ingredient. SOURCE.
