Histamines in Seafood

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.

Seafood is one of the most common sources of histamine. 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 to spoil and produce histamines. Therefore, 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.

The second step is to purchase seafood that has been vacuum-sealed. Vacuum-sealed seafood has been sealed in an airtight container 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.

The third step is to purchase seafood from a reputable source. It is important to buy seafood from a source that is reputable and has a good reputation for providing fresh, safe seafood. It is also important to buy seafood from sources that are certified by the FDA as safe for consumption.

Finally, it is important to check the label of the seafood before purchasing it. 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 with these types of products.

If you would like to signup on our email list specific to histamine intolerance, we will notify you when we have seasonal preorders open in advance of the fish being caught.  Additionally, when we receive a fresh shipment of seafood in our Montana warehouse, we will notify you in case you would like it shipped directly to you.  To signup, click here.

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.