Fish We Recommend For A Histamine Intolerances

The Fish Society | 03.11.2022

Low-Histamine Fish: What’s Safe to Eat?

Around two to three times a month, we’re asked: “Which fish in your range is suitable for someone with a histamine intolerance?”

While we’re not medical professionals and don’t test every piece of fish for histamine, we do know one key fact: the fresher the fish is when frozen, the lower the potential histamine levels. The longer fish sits in a chilled, “fresh” state before freezing, the more histamine can develop.

With that in mind, we recommend fish that is frozen at sea or within hours of being caught:

Wild Atlantic Cod Fillets (frozen at sea)
Wild Haddock Fillets (frozen at sea)
Mediterranean Sea Bass Fillets (frozen at sea, within 8 hours)
Mediterranean Gilt-Head Sea Bream Fillets (frozen at sea, within 8 hours)
Skinless Hake Fillets (frozen at sea)
Wild Cape Hake Loin Steaks (frozen at sea)
Organic Scottish Salmon Fillet Steaks (frozen at sea)
Monkfish Whole Fillet & Cheeks (frozen at sea)
Lemon Sole (frozen at sea)
Halibut (frozen at sea)
Wild British Sea Bass (frozen at sea)
Wild British John Dory (frozen at sea)

We understand that living with a histamine intolerance can make finding safe fish feel overwhelming. High-histamine fish can cause serious discomfort, so sourcing fish that is rapidly frozen at sea is crucial.

Buying fish from supermarkets isn’t always ideal — it may be defrosted for display or sit for up to two weeks before reaching the shelves, even if labeled “fresh.” Our fish, frozen at sea or within hours of harvest, ensures maximum freshness and quality, giving you safer and tastier options for your meals.

At The Fish Society, we go the extra mile to bring restaurant-quality seafood to dinner tables across the UK, so those managing histamine intolerance can enjoy delicious fish with greater peace of mind.

The Fish Society