The content of histamine in smoked, canned and marinated fish
| Species | Number of samples tested | Number (%) of positive samples | Range (mg/kg) |
|---|---|---|---|
| Smoked fish | |||
| Atlantic mackerel | 17 | 11 (64.7) | 4.1–41.1 |
| Atlantic salmon | 16 | 5 (31.3) | 3.8–39.5 |
| European sprat | 14 | 11 (78.6) | 20.1–125.8 |
| Rainbow trout | 13 | 1 (7.7) | 3.5 |
| Atlantic halibut | 13 | 1 (7.7) | 8.9 |
| Atlantic wolffish | 5 | 2 (40) | 9.7, 3.7 |
| Atlantic cod | 16 | 0 | - |
| Atlantic herring | 7 | 0 | - |
| Other1) | 6 | 0 | - |
| Total | 107 | 31 (29.0) | 3.5–125.8 |
| Canned fish | |||
| Atlantic mackerel | 9 | 3 (33.3) | 3.4–14.0 |
| European sprat | 19 | 3 (15.8) | 4.8–17.0 |
| Bonito | 13 | 4 (30.8) | 4.2–17.0 |
| (Katsuwonus pelamis) | |||
| Atlantic herring | 9 | 1 (11.1) | 4.6 |
| Total | 50 | 11 (22) | 3.4–17.0 |
| Marinated fish | |||
| Atlantic herring | 16 | 15 (93.8) | 4.2–122 |
The content of histamine in raw fish
| Species | Number of samples tested | Number (%) of positive samples | Range (mg/kg) |
|---|---|---|---|
| European sprat | 31 | 13 (41.9) | 4.0–23.8 |
| (Sprattus sprattus) | |||
| Atlantic cod | 36 | 9 (25) | 5.0–12.3 |
| (Gadus morhua morhua) | |||
| Atlantic salmon | 34 | 8 (23.5) | 3.6–156.4 |
| (Salmo salar) | |||
| Atlantic herring | 32 | 2 (6.25) | 8.0, 42.5 |
| (Clupea harengus) | |||
| Alaska pollock | 12 | 2 (16.7) | 11.3, 3.4 |
| (Theragra chalcogramma) | |||
| Yellowfin sole | 8 | 1 (12.5) | 7.07 |
| (Limanda aspera) | |||
| Atlantic mackerel | 23 | 0 | - |
| (Scomber scombrus) | |||
| Rainbow trout | 20 | 0 | - |
| (Oncorhynchus mykiss) | |||
| European hake | 10 | 0 | - |
| (Merluccius merluccius) | |||
| Torpedo scad (Megalaspis cordyla) | 7 | 0 | - |
| Flounder | 6 | 0 | - |
| (Platichthys flesus) | |||
| Other1) | 29 | 0 | - |
| Total | 248 | 35 (14.1) | 3.4-156.4 |