Grouper

Grouper is a firm, mild white fish that doesn't inherently carry high histamine, but the usual freshness rules for fish still apply.

• Freshness is the key variable — bacterial histamine production begins once the fish is out of cold storage; how the fish has been handled and stored from catch to plate matters more than any inherent property of the flesh itself

• Watch for pre-marinated versions — restaurant or store-prepped grouper may have been sitting in marinade for a while, which can affect histamine levels

Asking about the catch date when buying from a fish counter is always a worthwhile question with any fish.