Histamine-producing fish must get food safety clearance
Fish that produce histamine and foods containing these fish are high regulatory interest foods, which means they require food safety clearance at the border.
This is due to the potential development and presence of histamine.
Histamine poisoning data sheet [PDF, 28 KB]
These fish are considered histamine susceptible fish:
- Tuna (all species)
- Mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus)
- Jack and Horse Mackerel (Trachurus spp.)
- Amberjack (yellowtail kingfish) (Seriola lalandei)
- Sardine, including pilchard (Sardinia pilchardus, Sardinops spp., Sardinella spp.)
- Herring (Clupea harengus, Clupea pallasii)
Note: Histamine susceptible fish products which are also chilled and smoked or smoke flavoured must also meet MPI’s requirements for these products.
Check the requirements for chilled, smoked, and smoke-flavoured fish
