Halibut Steaks Histamine Information

Halibut, a flatfish, does not inherently contain high levels of histamine. However, it's important to note that histamine production can increase in fish due to bacterial activity or poor handling during storage, turning it into a significant source of histamine. According to the Food and Agriculture Organization of the United Nations, histamine formation in fish can result from bacteria such as Morganella morganii, Proteus vulgaris, and Hafnia alvei. These bacteria produce the enzyme histidine decarboxylase, converting free histidine in the fish flesh to histamine. Therefore, halibut and other fish products are at risk of becoming histamine rich in conditions where these bacteria can thrive, such as in inappropriate storage temperatures or durations (FAO, 2012). However, additional ingredients in halibut steak recipes can potentially influence one's histamine level as well. For instance, if vinegar or tomatoes are used as part of the recipe, there can be an increase in histamine content because these ingredients inherently have high histamine levels. On the other hand, green and black tea, if consumed along with your meal, are known to delay the breakdown of histamine and thus can intensify the effects of high histamine levels in the body. Histamine liberators, like pineapples or citrus fruits, can also be factors if you include them in your meal. These ingredients don't contain histamine, but they can stimulate its release. To reiterate, halibut itself does not inherently contain high levels of histamine, but improper handling and storage can increase its histamine level. Along with that, the ingredients used in its preparation and consumption can also have positive or negative impacts on histamine levels in the body. At present, there are no known dietary sources which help to reduce histamine levels directly. However, maintaining a balanced diet and avoiding known triggers that can increase histamine level are beneficial strategies for managing histamine levels (Maintz and Novak, 2007). References: 1. FAO (2012). "Histamine fish poisoning". Food and Agriculture Organization of the United Nations. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.