Anchovy (canned)

Anchovies are small, oily fish that are highly prone to bacterial activity, and significant histamine develops during the salt-curing and maturation stage that takes place before the fish is canned.

• Curing before canning — histamine accumulates as bacteria convert histidine into histamine during the pre-canning curing period; the longer this maturation runs, the higher the levels tend to become, and canned anchovies sit at the far end of this spectrum

• Compared to fresh anchovy — fresh anchovies are significantly lower in histamine; the canned or cured version is essentially a concentrated histamine source

Fresh or very lightly prepared fish tends to be a much gentler alternative for those watching histamine.