Mahi-Mahi Histamine Information

Mahi-Mahi, also known as dolphin fish, is a type of seafood that is rich in protein and also boasts a good profile of essential nutrients. However, fresh seafood, including Mahi-Mahi, has been linked to high histamine content, especially if it is improperly stored or aged. Histamine is a biogenic amine that can accumulate in fish and marine products during storage, and if consumed in large quantities, it can potentially trigger allergic-like reactions. It's crucial to note that fresh seafood's histamine content typically isn't harmful; it becomes problematic when seafood isn't stored correctly (at the right temperatures) or kept for an extended period. Therefore, the impact of eating Mahi-Mahi on histamine levels depends largely on the quality and storage conditions of the fish before consumption. However, to compound this issue, some studies, such as the one by Chang et al. (2017) in the "Journal of Food and Drug Analysis", recount that histamine can be liberated from food due to enzymes that come from bacteria present in the food. Therefore, even though Mahi-Mahi itself might not contain high levels of histamine, it can act as a histamine liberator, increasing histamine levels in the body if it's consumed when it's not fresh or if it's been stored under inappropriate conditions. There's currently no scientific evidence to suggest that Mahi-Mahi or its ingredients have any effect on the enzyme diamine oxidase (DAO), which helps degrade histamine in the body, nor does there seem to be any research suggesting that they can lower histamine levels. Thus, individuals who are sensitive to histamine should be cautious when consuming Mahi-Mahi. Reference: Chang, S.C., et al., (2017) “Risk assessment of histamine formation in canned mackerel products in Taiwan”, Journal of Food and Drug Analysis, vol. 25, no. 4, pp. 918-927.