Carp Fish Histamine Information

Carp Fish, like other fish, has been identified as potentially high in histamine if not stored and prepared correctly. This is because bacteria in fish can convert the amino acid histidine into histamine. Therefore, it is essential that fish like carp are stored properly at low temperatures to limit bacterial growth. However, there is a lack of specific scientific research focusing solely on carp fish and its histamine content. Processed products that often contain carp or similar fish, such as canned fish or smoked fish, can be higher in histamine due to processing methods which can promote bacterial growth and histamine production. This, combined with improper storage of these products, can further increase histamine levels. Some research suggests that the cooking methods used for fish can impact histamine levels. For instance, baking or grilling fish can reduce histamine levels, although the exact impact of various cooking methods on histamine in carp fish specifically remains unclear. Nonetheless, ingredients often used in preparing carp dishes could potentially influence histamine levels. For example, vinegar, often used in pickling or marinating carp, is known to be high in histamine. Furthermore, tomatoes, a usual suspect accompanying many fish dishes, are both high in histamine and considered histamine liberators. Specific ingredients capable of lowering histamine are less well-researched. However, certain foods categorized as low in histamine and not histamine liberators, such as certain fresh vegetables or grains, could potentially counterbalance the high histamine content of other ingredients in a meal. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kung, H. F., Tsai, Y. H., Wei, C. I., & Hwang, D. F. (2006). Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product. Food Chemistry, 95(4), 493-498. 3. Hungerford, J. M. (2010). Scombroid poisoning: a review. Toxicon, 56(2), 231-243. 4. Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2012). Histamine poisoning and control measures in fish and fishery products. Frontiers in microbiology, 3, 13.