Surimi Histamine Information

Surimi, often used in imitation crab meat and fish products, possesses a relatively low histamine content. Histamine concentration in surimi is primarily dependent on the quality of fish used and storage temperatures; rapid chilling of the raw material can control histamine formation. However, in the absence of appropriate refrigeration, histamine can rise inadvertently in surimi products, as it’s a result of bacterial enzymatic action on histidine found in fish (Holak et al., 2014). From the recipe perspective, surimi usually contains additives like sugar, salt, sorbitol, and others, which do not appear to be histamine liberators or inhibitors of histamine metabolism. It's essential to note that additives may vary depending on different brands or regions, so it's worth checking the label before consumption. While surimi itself isn’t a significant contributor to dietary histamine, its possible inclusion in meals containing high-histamine or histamine-liberating ingredients (like tomato-based dishes or a topping on pizza) could amplify the overall histamine intake in histamine-sensitive individuals. In conclusion, consumption of surimi, assuming it's stored properly and is void of potential histamine-liberating additional ingredients, should not significantly contribute to dietary histamine levels. However, due to the volatility of histamine generation in seafood, it is always recommended for those with histamine intolerance to consult a healthcare professional before making dietary changes. Reference: Holak, S., Kaczmarek, B., Znamirowska, A., Karwowska, M., & Józefiak, M. (2014). "Histamine content in fish meat and fish products." Journal of Food Science and Technology, 51(12), 4096–4101. doi: 10.1007/s13197-013-1178-6