Sea Bass Histamine Information

Sea Bass, similar to various fish products, may contain moderate levels of histamine, mainly due to its protein composition and the bacterial activity that occurs during spoilage. However, individual histamine levels can significantly vary depending upon storage conditions and freshness of the fish. The FDA sets the hazardous level for histamine in fish at 50 parts per million, although some people may react to lower levels. Therefore, consuming fresh Sea Bass that has been properly stored and prepared can result in lower histamine intake (Hygiene and Quality department of General Fisheries Commission for the Mediterranean, 2015). Sea Bass does not typically fall under the category of histamine liberators or foods that delay the breakdown of histamine. Likewise, thorough research for any concrete evidence suggesting Sea Bass can lower histamine levels has yielded no definitive results, indicating this topic may lack substantial study. It's crucial to note that how you prepare and what ingredients you use with Sea Bass could affect the overall histamine level of a meal. If the Sea Bass is prepared with high histamine foods like tomatoes, red wine, or vinegar, the total histamine intake could be increased. Similarly, if the fish is consumed with known histamine liberators, such as citrus fruits or nuts, there might be an additional increase in histamine levels. In summary, while Sea Bass itself does not appear to be significantly high in histamine or act as a histamine liberator or inhibitor, factors like fish freshness, storage, and accompanying ingredients play a significant role in the consequential histamine intake. Now, this research is based on generalized data, and individual tolerance to histamine can significantly vary. For detailed histamine content in Sea Bass and tailored advice, it is recommended to seek professional guidance from specialists in food nutrition or allergist. (Source: Hygiene and Quality department of General Fisheries Commission for the Mediterranean, 2015, http://www.fao.org/3/i2350e/i2350e04.pdf).