Histamine Tracker
Plaice
Plaice is a low-histamine flatfish, but its delicate fillets are best eaten very fresh to keep histamine levels minimal.
Plaice is a popular mild flatfish that sits comfortably in the low-histamine category under fresh conditions.
-
Thin fillets, quick to change — like lemon sole, plaice has thin flat fillets with plenty of exposed surface area, which means bacterial histamine production can get going relatively quickly once it's out of ideal cold storage
-
Battered plaice may add variables — battered or breaded versions from fish and chip shops may have other ingredients worth thinking about, though the fish itself remains low histamine
Fresh plaice from a fishmonger, cooked the day of purchase, is typically the most reliable way to enjoy it.
Track your reactions to plaice 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)