Herring

Herring is one of the fattier, more perishable fish, and histamine levels can climb quickly if it's not kept very cold from catch to table.

• High histidine content — herring is naturally rich in histidine, the amino acid that bacteria convert into histamine, which is why it accumulates histamine more readily than many other fish

• Preparation method matters — plain fresh herring sits lower on the histamine scale than pickled, smoked, or canned versions, which all involve processes that raise histamine further

Fresh herring cooked simply is a much lower-histamine option than any preserved form.