Histamines in Seafood

Histamine sensitivity is a condition in which an individual experiences adverse reactions to foods that contain the chemical compound histamine. These reactions can range from mild to severe and can include skin rashes, headaches, nausea, vomiting, and diarrhea. Histamine is found in a variety of foods, including seafood, and it is important for people with histamine sensitivity to be aware of the foods they should avoid or limit in order to reduce their symptoms.

Histamines are common in most seafoods. Fish, shellfish, and other seafood products can contain high levels of histamine, which can trigger an allergic reaction in people with histamine sensitivity. Fortunately, there are a few steps people can take to shop for seafood that is low in histamines and reduce their chances of experiencing an allergic reaction.

The first step is to purchase wild caught seafood that has been frozen as soon as it was caught. Fresh seafood that has not been frozen immediately after being caught can begin the process of breaking down and histamine levels increase. Due to this, it is best to buy wild caught frozen seafood that has been flash frozen shortly after being caught. This will help ensure that the seafood is low in histamines and safe to consume.  For our fishing process, we impose a two hour time limit from the time fish has been caught to when they are in our chilled holding tanks.  The chill tanks contain salt water that is able to reach temperatures below 32 degrees Farenheit due to the salt content in the water.  This first step of chilling the fish immediately after it is caught is a vital choice we make to reduce histamines and preserve the quality of our seafood.  Fish are held in these chilled temperatures until they can reach the Alaska shore based processing facilities on the next incoming tide.  We work with only shore-based Alaskan processors to filet, de-bone, vacuum-pack and flash-freeze our seafood.  When it comes to customers facing histamine sensitivity health issues, we have had very good success and feedback from our customers.  We can't guarantee each individual will experience the results they hope for when dealing with these issues, but we have had great success overall and do not know of other practices available when catching & processing our types of seafood that would achieve better results.

The second step to helping insure quality seafood is to purchase seafood that has been vacuum-sealed AND flash-frozen. Vacuum-sealed seafood has been sealed in airtight packaging that helps to prevent the growth of bacteria and the production of histamines. Vacuum-sealed seafood is also more likely to remain fresh for longer periods of time, which can help reduce the risk of histamine reactions.  By flash-freezing, the time for histamine increase is significantly reduced and helps to seal in the just caught flavor and freshness.  Buying seafood that has been frozen once and remains frozen until you are ready to prepare it is also a vital part of the process.  Fish in display cases at grocery stores is often out of season which means it was frozen previously and is now thawed and degrading by the hour as it sits in the display case.  Even fish that was never frozen can take days to reach the display case from when it was caught to when you are viewing it at a local fishmonger's case.  Even chilled on ice, the quality will still be lower than if the fish had been rapidly processed and flash-frozen.

The third step is to purchase seafood from a reputable source known for providing fresh, safe seafood.  It is important to check the label of the seafood before purchasing it.  Knowing that the seafood was processed entirely in the country that it was caught in is important.  A surprising amount of Alaskan seafood is sent to foreign countries for cheaper processing costs but the practices and timelines are hard to track. The label should indicate the type of seafood, the date it was caught, and any other information about the seafood that may be relevant. This information can provide insight into the freshness of the seafood and the likelihood of it containing high levels of histamines.  Buying your seafood from a source with regular fish inventory turnover helps ensure it is fresher, but also knowing when certain species are in season can help.  Wild Alaskan halibut is freshest in April - November.  Wild Alaskan salmon is freshest June - September.  Wild Alaskan Cod can be fresh most of the year, so it is worth having a source that can provide information on when the fish was caught.  Smoked and canned fish could be wise to avoid since refrigeration and freezing are not always a part of the process first steps with these types of products.

By following these steps, people with histamine sensitivity can shop for seafood that is low in histamines and reduce their risk of experiencing an allergic reaction. It is also important for people with histamine sensitivity to talk to their doctor about their condition and any other dietary restrictions they may have before consuming seafood.