Which fish species are commonly implicated in histamine (scombroid) poisoning?

• A. Salmon and trout
• B. Tuna and mackerel
• C. Cod and haddock
• D. Shrimp

Answer: (B)

Histamine (scombroid) poisoning happens when fish are not kept cold enough after they’re caught, allowing bacteria to convert histidine in the fish flesh into histamine. That histamine is heat-stable, so cooking doesn’t destroy it, and symptoms can appear rapidly after eating the contaminated fish. The fish most commonly linked to this form of poisoning are those in the scombroid group, notably tuna and mackerel. Their flesh tends to have higher levels of histidine and they’re frequently mishandled or left at improper temperatures, which is why outbreaks are commonly tied to these species.

Understanding this helps distinguish it from issues linked to other seafood. Salmon and trout are salmonids and not classically associated with histamine formation; cod and haddock are non-scombroid species; shrimp is a crustacean and not the typical source of histamine poisoning. The emphasis here is on proper handling and temperature control to prevent histamine buildup in the fish most commonly implicated.