Is pollock high in histamine liberators?

Histamine Liberators status

No data

Find out whether pollock is high or low in histamine liberators, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare pollock across criteria

HistamineSafe FODMAPsFit FructansSafe GOSSafe FructoseSafe PolyolsSafe

Sensitivity notes

Why histamine liberators food checker matters

Histamine liberators are foods that don't contain much histamine themselves but can trigger your body to release stored histamine. This can cause similar symptoms to high-histamine foods in sensitive individuals.

Avoid histamine liberators alongside high-histamine foods
Common liberators include citrus, strawberries, tomatoes, and chocolate
Your tolerance may vary based on overall histamine load

Triggers

HistamineSafe

Histamine Liberators

FODMAPsSafe

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesModerate

OxalatesModerate

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesLow

TyramineSafe

CaffeineSafe

LectinLow

Low FermentationLow

Diets

GlutenFit

InflammationFit

VeganAvoid

VegetarianAvoid

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleAvoid

FODMAPsFit

Low FermentationAvoid

Priority ingredient notes

Serving size, prep, and portion notes for pollock

Pollock is the whitefish inside most fish fingers, fast food fish sandwiches and imitation crab, and as a plain fillet it is one of the cleanest proteins you can log. It grades A for histamine, gluten, lactose, FODMAPs, nickel, sulfites, nitrites and tyramine. Alaska pollock also has a handling advantage almost no other fish has: the fleet processes and freezes it at sea, often within hours of the haul, so the slow warm window in which fish histamine actually forms never really opens. That is why the answer to "is pollock high in histamine" is a confident no. The trigger risk with pollock is almost never the fish. It is the batter, the crumb and the surimi paste wrapped around it, which bring wheat, egg white and flavour enhancers the fillet does not have.

Watch for

Graded A for histamine, helped by the Alaska fishery freezing at sea rather than shipping chilled. A pollock fillet that has been thawed, refrozen and thawed again loses that advantage / Breaded and battered pollock is not gluten free. The fillet grades A for gluten, the crumb does not, and fried versions also carry whatever oil the fryer was sharing / Surimi and imitation crab are built from pollock but are not just pollock. Expect wheat or tapioca starch, egg white, sugar, sorbitol and added flavour enhancers, plus crab or shellfish derived flavouring on many brands / Graded borderline (C) for salicylates and oxalates and mild (B) for free glutamate. Low enough that most sensitive eaters do fine, but worth a line in the diary if you are running a strict elimination phase / Excluded on a six-food elimination diet for eosinophilic oesophagitis, which removes fish and shellfish as one of its six groups regardless of species

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