Anchovies

Anchovies (anchovies) are one of the most risky foods from the point of view of histamine intolerance, mainly because of the way they are processed. According to the SIGHI classification, they fall into category 3 (very poorly tolerated) because processes such as preservation, fermentation, aging in salt or marinating lead to an extremely high increase in the level of histamine and other biogenic amines. In addition to the histamine content itself, canned fish often act as liberators (releasers) of the body's own histamine, which can cause a violent reaction even when consuming a small amount. The only safe alternative for fish is the consumption of completely fresh, immediately processed catches, but this is practically impossible to ensure with anchovies in our conditions.