Zander Fillet Histamine Information

Zander fillet, a popular choice of fish for many, is known for its mild, sweet flavor and delicate texture. The impact of eating Zander fillet on histamine level would depend on factors such as the freshness of the fish and how it is cooked. Fresh fish inherently has a low histamine level, however, histamine levels can rise due to bacterial action in stale fish. Fish, including Zander, should be eaten fresh or frozen immediately after catching to keep histamine levels minimal (Scientific Opinion, EFSA Journal 2011;9(2497). Regarding the preparation or cooking method, fried or grilled Zander fillet can potentially hold a higher histamine risk. This is due to the fact that heat doesn't destroy histamines. Therefore, if a fish fillet had histamines before cooking, it would retain them afterward (Advances in Experimental Medicine and Biology 2020, 1253:33-43). Moreover, Zander fillet is not listed as a histamine liberator, meaning it does not foster histamine production in the body. However, certain accompaniments or ingredients used while preparing the fillet could play such a role. For instance, tomato-based sauces or marinades containing vinegar or alcohol are known histamine liberators and could elevate histamine levels when consumed with Zander fillet. It's also noteworthy that fish appears to contain DAO (Diaminooxidase) - an enzyme that can help to degrade histamine. Hence, Zander fillet, like other types of fish, could theoretically attenuate the histamine response in the body under certain conditions. However, it is important to consider individual differences. Some people may have a sensitivity or intolerance to histamine and respond differently to the same meal than others. Therefore, this information should serve as a general guideline, and individuals should monitor their own reactions to different foods. While Zander fillet is not a significant source of histamine itself, factors like freshness, preparation, and accompanying ingredients can influence histamine levels in a meal, thus impacting individual histamine responses. References: 1. EFSA Panel on Biological Hazards (BIOHAZ). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 2011;9:2393. [101 pp.] doi:10.2903/j.efsa.2011.2393 2. Maintz L, Novak N. Histamine and histamine intolerance. The American journal of clinical nutrition. 2007;85(5):1185-1196. 3. Kovacova-Hanuskova E, Buday T, Gavliakova S, Plevkova J. Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia. 2015;43(5):498-506. 4. Baenkler HW. Histamin-Intoleranz: Histamin und Seekrankheit [Histamine intolerance: histamine and seasickness]. Deutsches Arzteblatt international. 2008;105(37):421.