Turbot

Turbot is a lean, firm flatfish with low baseline histamine that tends to be well-tolerated when handled and cooked fresh.

• White-fleshed flatfish tend to do well — like sole and flounder, turbot is a white-fleshed fish that typically accumulates histamine more slowly than oily, dark-fleshed species, with temperature and handling being the main factors in keeping histamine low

• Often served in fine dining — turbot is frequently prepared simply and served fresh, which works in its favor from a histamine perspective compared to preserved or marinated versions

Buying turbot from a fishmonger with good turnover — or frozen — keeps it reliably in the low-histamine range.