Is rockfish high in salicylates?

Serving size, prep, and portion notes for rockfish

Rockfish is one of the cleanest entries in our fish data. Histamine A, no histamine liberation, no tyramine, no salicylate, no oxalate, no nickel, no gluten, no lactose, no dairy protein, no added sulfites or nitrites, nothing in the nightshade or glutamate columns. Its only mark is a mild fermentability rating, which is not the kind of flag that keeps people out of a food. The complication with rockfish is not chemistry, it is identity. On the US Pacific coast, rockfish is a market name spanning dozens of species in the genus Sebastes, and thirteen of them can legally be sold as Pacific red snapper in California, Oregon and Washington. On the Atlantic side, rockfish usually means striped bass, a completely unrelated fish. Some Sebastes species are extraordinarily long-lived, with rougheye rockfish documented at 205 years, and that longevity drives both the mercury guidance and the sustainability story. FDA and EPA place rockfish in the Good Choices tier at about one serving a week rather than the two to three servings allowed for shorter-lived fish. If you are logging rockfish, the useful discipline is writing down which fish you actually ate.