Histamine | Seafish

Histamine

Histamine is a harmful substance that may develop in species such as anchovy, sardines, herring, mackerel and tuna.



There is legislation that provides the maximum permitted level in seafood. These levels are given below. 

Seafood Maximum permitted level

Fishery product from fish species associated with a high amount of histidine 

9 samples should be taken, of which: 

  • The average histamine content must be 100mg/kg or lower 

  • No more than 2 samples may have levels between 100mg and 200mg/kg; and 

  • No sample may have a level above 200mg/kg 

Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine 

9 samples should be taken, of which: 

  • The average histamine content must be 200mg/kg or lower 

  • No more than 2 samples may have levels between 200mg and 400mg/kg; and 

  • No sample may have a level above 400mg/kg 

Fish sauce produced by fermentation of fishery products 

1 sample to be taken. Its histamine content should not exceed 400mg/kg. 

More information can be found in assimilated EU Regulation 853/2004, and the methods used for determining histamine levels are described in assimilated EU Regulation 2073/2005. Whereas the assimilated Regulations apply in England, Scotland and Wales, there are equivalent regulations that apply in Northern Ireland: Regulations 853/2004 and 2073/2005. 

Fish species associated with a high amount of histidine include those of the families Scombridae (mackerel, tuna, bonito), Clupeidae (herring, sardine), Engraulidae (anchovy), Coryphaenidae (mahi mahi), Pomatomidae (bluefish) and Scomberesocidae (saury). 

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