Black Cod Histamine Information

Black Cod, a popular and nutritious fish, is regarded for its rich content of omega-3 fatty acids, which are reportedly beneficial for heart health. However, specific examination of Black Cod related to histamine levels is not commonly found in academic or medical research, suggesting this is one area that may need further exploration. What is known is that overall, fish products, especially those that are smoked or canned, often contain high levels of histamine. This is because the bacteria that are frequently present in fish can convert the naturally occurring histidine in the fish into histamine, potentially leading to high histamine levels(p.2, Maintz et al., 2007). On the other hand, freshly caught or frozen fish are typically low in histamine, because the conversion process from histidine to histamine is halted when fish are properly refrigerated or frozen (p.2, Maintz et al., 2007). Thus, how the Black Cod is handled and prepared can significantly impact its histamine content. Some foods and substances can delay the breakdown of histamine, contributing to higher histamine levels in the body. These include alcohol, certain fruits (pineapple, papaya), cocoa products, nuts, green and black tea, energy drinks, and glutamate, but they are generally not associated with Black Cod preparation or consumption. Moreover, histamine liberators can also influence histamine levels in the body. They do not contain histamine themselves, but they can stimulate its release in the body. This group includes cocoa products, certain fruits, mushrooms, nuts, invertebrate seafood, certain additives, gelatine, and some preservatives. Given that Black Cod is a vertebrate fish, it is less likely associated with these. However, it's important to consider what might be served with the Black Cod or included in its preparation, as certain ingredients could potentially impact histamine levels. In summary, while the Black Cod itself might not significantly affect histamine levels, its preparation, storage, and the other accompanying foods might influence histamine levels. Further comprehensive research is required for a more concrete understanding of the effects of Black Cod consumption on histamine levels. References: Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. PMID: 17490952. This product has not been researched well enough to publish any detailed effect of its consumption on histamine levels. Our team is working hard on this. Data will be available soon.