Sturgeon

The fish itself is low in histamine when fresh, though sturgeon is often associated with its roe, which is a separate consideration entirely.

• Fresh fish vs. caviar — fresh or frozen sturgeon fillet is generally well-tolerated, but caviar is salted and aged, which dramatically increases histamine content

• Smoked sturgeon — a common preparation — moves it out of the low category, since smoking and curing are processes that allow histamine to develop

If you're enjoying sturgeon as a fresh fillet rather than a cured product, it typically sits comfortably in the low-histamine range.