Cod (fresh)
Only fresh or frozenFresh mackerel and related fish
Up to 200 mg/kg
Unsuitable
This food is often poorly tolerated with histamine intolerance.
Mackerel-like fish (tuna, sardines, sprats) naturally have the highest histidine content of all fish. Even a minimal delay in processing leads to the rapid formation of histamine.
High-protein decay risk: For rapidly perishable high-protein foods, storage and repeated reheating can increase histamine load, and reheating does not destroy the histamine formed.
Safer alternatives
Suitable
Pike perch (fresh)
Just freshKing sea bream
Fresh fish with low histamine content.