Rockfish Histamine Information

Rockfish, also known as striped bass, is a type of seafood that can have varying effects on histamine levels due to their storage and handling. Freshly caught and immediately cooked rockfish can have low histamine contents, but improper handling during storage and transportation periods can result in bacteria buildup, which facilitates histamine production (Tao Z., et. al., 2018). Moreover, canned or smoked rockfish, frequently found on supermarket shelves, can often have higher histamine levels due to the processing procedures involved (EFSA NDA Panel, 2011). Apart from its direct histamine content, rockfish doesn't appear to be a known histamine liberator, i.e., it does not prompt the body to release histamine. However, as it often forms part of more complex dishes, other ingredients used can be histamine liberators, such as tomatoes in a rockfish tomatoes stew or wine in a wine-poached rockfish fillet. Both these ingredients are known histamine liberators, which could potentially elevate the overall histamine levels in the body (Maintz L., Novak N., 2007). Similarly, if a rockfish dish is prepared with substances that delay the histamine breakdown, such as pineapples or black tea that often accompany seafood dishes, this could result in the accumulation of histamine within the body. It is crucial to bear in mind that individual responses to histamine can vary significantly, this includes from the consumption of rockfish. Therefore, if you have a histamine intolerance or suspicion thereof, it is advised to seek professional guidance before changing your diet. References: -Tao Z., Yongkang L., Baochuan W., (2018) "Histamine production by Enterobacter aerogenes in Sailfish and Milkfish at Various Storage Temperatures", Poj Food Processing & Technology, 1(1): 14. -EFSA NDA Panel, 2011. "Scientific Opinion on risk based control of biogenic amine formation in fermented foods", EFSA Journal, 9(10):2393. -Maintz L., Novak N., (2007) "Histamine and histamine intolerance", The American Journal of Clinical Nutrition, 85(5):1185–1196.