Histamine Tracker
Fish sauce
Made from fermented fish, fish sauce is one of the most concentrated sources of histamine in any kitchen.
Fish sauce is produced by fermenting fish with salt for months or years, which creates very high histamine levels.
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Fermentation process — the longer and more intense the fermentation, the more histamine builds up; fish sauce sits at the extreme end of this spectrum
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Concentrated use — even small amounts deliver a significant histamine load, unlike a food you might eat in larger portions
Coconut aminos are a popular substitute that many people with histamine sensitivity find easier to work with.
Track your reactions to fish sauce 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)