Cod (fresh)
Only fresh or frozenSausages and salamis
Up to 600 mg/kg
Unsuitable
This food is often poorly tolerated with histamine intolerance.
Salami making involves fermentation, aging, and seasoning, all of which are histamine-increasing processes. Added nitrites also block the DAO enzyme, which breaks down histamine in the body.
Safer alternatives
Suitable
Flounder / Halibut (fresh)
Just freshFresh beef
They must be fresh, not ripening