Haddock Histamine Information

Haddock, a saltwater fish, is commonly consumed due to its nutritional value. It is a lean source of protein and provides a rich supply of vitamins and minerals; however, its impact on the histamine levels in the body can be significant. Similar to many other varieties of fish, Haddock can contain substantial quantities of histamines, especially when it is not fresh, processed, or when handled and stored improperly. After being caught, fish inherently carry bacteria that catalyze the conversion of the amino-acid histidine into histamine. Left at warm temperatures, the amount of histamine can multiply rapidly; hence, food that's not appropriately refrigerated or processed promptly post-catch may lead to elevated histamine levels. As per the U.S. Food & Drug Administration guidelines, fish such as Haddock should be stored at or below 4.4 degrees Celsius to minimize histamine production. Smoked haddock, in particular, can be quite high in histamines due to the smoking process which can concentrate histamine levels and also involves a stage of non-refrigerated processing. In terms of histamine liberators, there isn't specifically listed evidence that Haddock would directly cause the release of histamines. However, given that it is a common allergen, it’s plausible that it might trigger a histamine response in individuals with a fish allergy. Notably, as with other types of fish, the histamine content in Haddock can be lowered by proper food handling and by using fresh products. The use of antihistamines can also help to counter its effects. Please note, certain handling, processing, and individual allergic reactions may cause variations to this information. References: 1. U.S. Food & Drug Administration, "Fish and Fishery Products Hazards and Controls Guidance Fourth Edition – April 2020". (https://www.fda.gov/media/80637/download) 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. (https://www.ncbi.nlm.nih.gov/pubmed/17490952) 3. Vlieg-Boerstra BJ, et al. Mast cell-mediated reactions to food. Allergy. 2005;60(8):1081-1087. (https://onlinelibrary.wiley.com/doi/full/10.1111/j.1398-9995.2005.00872.x)