Is hake high in gos?

Watch for

• Soft, high-moisture flesh means a short window of good condition.A fillet that has gone slack or slightly mushy under the finger, or that smells faintly of ammonia, is already past the point where amines have started to rise. Frozen at sea or bought and cooked the same day is the practical rule
• Histamine, histamine liberation and tyramine all grade B, so hake is usually workable on a low-histamine diet with one condition: cook it fresh and do not eat it again the next day.Refrigerated cooked fish is where most people reintroduce the problem they just avoided
• Battered and breadcrumbed hake (merluza a la romana or rebozada) is standard in Spain and adds wheat gluten, and many pub batters include milk or beer.The fish is gluten free, the way it usually arrives is not
• Merluza en salsa verde, the classic preparation, is built on a lot of garlic and parsley finished with white wine, sometimes with clams.Garlic is high in fructans and wine brings both sulfites and its own histamine, so the sauce carries far more trigger load than the fillet
• Hake cheeks (kokotxas) and hake in cream or pil pil sauces concentrate the same issue: gelatinous cuts are handled more and travel less well, so freshness matters even more than for the loin