Mackerel (smoked)

Mackerel is a high-histidine fish, meaning bacteria convert it to histamine quickly — and smoking involves a curing or brining stage that gives that process extra time.

• Double exposure — the time between catch and completing the smoking process allows histamine to accumulate significantly before the fish ever reaches your plate

• Smoked vs. canned — both are high risk, but smoked fish often has a longer shelf life and may sit longer before being eaten, which can mean even higher histamine levels

Freshly caught mackerel cooked the same day is a meaningfully different experience for people who are sensitive.