Cod (fresh)
Only fresh or frozenSmoked fish
Smoking and longer storage increase the risk of histamine accumulation.
Unsuitable
This food is often poorly tolerated with histamine intolerance.
Smoked fish is rated incompatible by SIGHI because of the combination of fish-derived histamine, processing, and longer storage.
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
King sea bream
Fresh fish with low histamine content.Pike perch (fresh)
Just fresh