Fish sauce

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

Yes — Fish sauce is high in histamine. Fish sauce is anchovy left in salt for a year and drained, which is the most amine-productive process in any kitchen: high-histidine fish, warm temperature, twelve months. It is measured among the highest-histamine foods there are, and there is no fresh version - the fermentation IS the product. This product has a legal histamine criterion of its own, and it is the highest and the strictest in the regulation at once: fish sauce made by fermentation is allowed up to 400 mg/kg - twice what a fresh histidine-rich fish may carry - but on a plan of ONE sample with NO tolerance, where fresh fish are judged on nine with two allowed in the margin. The fermentation is expected to produce the amine; what is not allowed is any sample above the line.

Yes — Fish sauce is high in tyramine. Fish sauce is anchovy left in salt for a year and drained - protein, warmth and twelve months, which is the most tyramine-productive process in any kitchen. It is used in teaspoons, and it needs to be: measured concentrations are among the highest of any food.

Fish sauce contains only low levels of gluten. Fish sauce is anchovy and salt in its traditional form, with no route for gluten at all - and the cheaper brands add wheat-based hydrolysed protein to bulk out the flavour. A two-ingredient label is the one to look for; it exists and costs more.

Fish sauce contains only low levels of sucrose. Fish sauce is anchovies and salt fermented for a year - there is no sugar in the traditional recipe, though some commercial versions add a little to soften the salt. Amounts vary by brand and recipe, so always check the label of the exact product.