Catfish

Catfish naturally sits in the low-histamine category, and keeping it there is mostly about the cold chain between catch and kitchen.

• Cold storage is key — histamine in fish is produced by bacteria that thrive at room temperature, so consistent refrigeration from catch to cooking keeps levels low

• Farmed vs. wild — farmed catfish is widely available and often very fresh due to controlled conditions, which can actually work in its favor here

Checking that the fish smells clean and mild — not sharp or sour — is a good informal freshness check before cooking.