10.18710/YUJPJTElda, IngaIngaElda0009-0006-0818-0239UiT The Arctic University of NorwayDataverseNO2026Medicine, Health and Life SciencesSalmon allergensElda, IngaIngaEldaUiT The Arctic University of NorwayBang, BeritBeritBangUniversity Hospital of North NorwayGrgic, MiriamMiriamGrgicUniversity Hospital of North NorwayUiT The Arctic University of NorwayUniversity Hospital North NorwayUiT The Arctic University of Norway2025-11-272026-02-0464731435640223801632233847850422755499960025422958154399182660297676237527871535text/plainapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheettext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-valuestext/comma-separated-values1.0CC0 1.0The following dataset was obtained from mass spectrometric analysis from the Proteomics and Metabolomics Core Facility at UiT The Arctic University of Norway. The dataset is from different tissues from Atlantic salmon: raw muscle, cooked muscle, mucus, and skin. The purpose of the dataset was to identify known and possibly novel allergens from Atlantic salmon.The Research Council of Norway302902Northern Norway Regional Health AuthorityHNF1664-23