Carp

Carp is notable for histamine. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.

Carp contains only low levels of histamine. Carp is the fish with the shortest possible chain: in much of central and eastern Europe it is sold live from a tank and killed at home. A fish killed in your kitchen has had no time to build anything. Freshwater and low in free histidine, it sits at the bottom of this axis when handled that way. Krizek stored carp, rainbow trout and perch at 3 °C and at 15 °C: fillets kept 11 to 16 days and mince 7 to 10 at the low temperature, against 2 to 3 days at the high one — and samples still of good or acceptable quality carried no toxicologically significant histamine or tyramine at all. Putrescine, not histamine, was the amine that tracked spoilage. The legal 100 and 200 mg/kg limits are written for the histidine-rich scombroids, not for this fish — which does not exempt it from the clock. Amounts vary by brand and recipe, so always check the label of the exact product.