Food allergy is increasing rapidly in worldwide. In Asia， the incidence of allergic diseases caused by seafood is high， such as fish allergy， shellfish allergy and crustacean allergy， while the standardized cure method is still insufficient. This paper systematically summarized the classification， identification and detection techniques of seafood allergens， the processing treatments to reduce seafood allergenicity， and the means of prevention and control of seafood allergy， such as hypo-allergenic derivatives and anti-allergic nutritional component. It can provide reference for the prevention and control of seafood allergy and other food allergic diseases.