Histamine Tracker
Caviar
Caviar is salt-cured fish roe — the curing process and the nature of the preservation both contribute to consistently high histamine levels.
Caviar is made by salting and sometimes fermenting fish eggs, a preservation method that naturally drives histamine accumulation.
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Salt-curing — like other cured fish products, the salt-curing process allows histamine to build up during preparation and storage, often resulting in high levels
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Fish source and curing combined — caviar typically comes from sturgeon, and the combination of extended curing and storage time makes it a significant source of histamine regardless of fish type
Even small servings of caviar can carry a meaningful histamine load given how concentrated and cured it is.
Track your reactions to caviar in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)