Seafood (mixed)

Mixed seafood dishes — paella, stir-fries, chowders — typically combine several types of shellfish and fish, each with their own histamine risk profile.

• Cumulative load — shrimp, mussels, and squid are all common in mixed seafood and are each individually high-risk; together, the combined histamine load is significantly higher than any single ingredient

• Processing and timing — pre-made mixed seafood products or restaurant dishes made with pre-cooked ingredients often involve multiple handling steps, each adding time for histamine to accumulate

Knowing which specific seafood types are in a dish can help gauge how much of a histamine load it might carry.