Histamine Tracker
Monkfish
Monkfish is a firm, low-histamine fish — its dense texture makes it more forgiving in terms of freshness than softer species.
Monkfish is a meaty, firm-fleshed fish that doesn't accumulate histamine quickly, and its texture means it holds up well during handling and storage.
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Firm and dense like meat — monkfish's thick tail flesh behaves more like a firm meat in terms of bacterial spoilage, giving it a slower histamine buildup compared to flakier fish
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Often sold trimmed — monkfish is usually sold as a tail fillet with the membrane removed, which is fine, but any fish with cut surfaces benefits from being cooked promptly
Monkfish is a solid choice for those who want a fish that's both low in histamine and forgiving to cook with.
Track your reactions to monkfish 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)