Monkfish Histamine Information

Monkfish, a type of whitefish, does not typically have a naturally high histamine content. However, as with any kind of fish, improper handling or storage can lead to bacterial overgrowth, which in turn can cause the production of histamine. Therefore, the freshness of the monkfish and the way it's stored can significantly impact histamine levels. While monkfish itself is not a histamine liberator, it is crucial to consider the ingredients or seasonings used in its preparation. If the monkfish is cooked or paired with high-histamine foods like tomatoes or vinegar-based sauces, or histamine releasers like citrus fruits or certain additives, the histamine impact would be higher. Conversely, if it's prepared with ingredients known to lower histamine levels (e.g., fresh leafy greens, pure herbs, olive oil), the histamine impact of the dish would be lower. It's also important to note that individual responses to histamine can vary greatly, so the effects of consuming monkfish could differ from person to person even with identical preparation methods. This analysis is based on the known general behavior of fish and specific known ingredients with regard to histamine but does not come from direct research on monkfish itself. Therefore, any interpretation should be considered with care, and individual tolerance levels and personal experience should also be taken into account. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Mangge, H., & Holasek, S. J. (2019). Evaluation of symptoms and symptom combinations in histamine intolerance. Intest Res, 17(3), 427-433. 3. Komericki, P., & Klein, G. (2016). Histamine intolerance: literature review and recommendations for management. Wien Klin Wochenschr, 128(23-24), 891-896.