Baking Suggestions:

Although it seems pretty obvious to simply not include fish or shelfish in a recipe if it is an allergen, there are places where fish/ shellfish may actually be a problem. In various asian cuisines,  fish sauce or oyster sauce is used.  In that case, you can use coconut aminos plus rice vinegar and a touch of agave nectar to give a similar flavour.  Coconut aminos are a soy sauce replacement made from raw fermented coconut and it has a very similar flavour.

Related Recipes:

Coconut aminos recipe:  Home Made Beef Jerky: http://www.myrealfoodlife.com/home-made-beef-jerky/