Is haddock high in low fermentation?

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Battered haddock is not gluten free in any meaningful sense. Chip shop batter is wheat flour, frequently made with beer, and it is fried in oil shared with battered sausages, breaded scampi and pies. The fillet is naturally gluten free; almost nothing sold around it is. / The bright yellow smoked haddock on a supermarket counter is usually coloured, not deeply smoked. Traditional undyed smoke, the Aberdeen style finnan haddie and the hot smoked Arbroath smokie, comes out pale gold. The uniform school bus yellow generally means a shorter smoke plus annatto, turmeric or the azo dye tartrazine. If you react to food colours, buy the undyed version, which is always labelled as such. / Smoked haddock is also brined, and preserved fish sits on histamine restriction lists even when the fresh fish does not. Cold smoking in particular holds the fish at temperatures where amines build, so smoked haddock is a poorer bet than a fresh fillet for anyone with histamine intolerance. / The classic haddock dishes bring their own load. Cullen skink, kedgeree and fish pie all poach the fish in milk or finish it with cream, so lactose and dairy protein enter through the pot rather than the fish, and kedgeree adds curry spice on top. / Fresh haddock grades borderline on histamine and tyramine, which is a freshness measure. It is a lean gadoid without the histidine heavy dark muscle that drives scombroid poisoning, so a cold chained fillet eaten the same day is a straightforward log.