Perch

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

Perch contains only low levels of histamine. Perch is one of the three freshwater species followed in the study behind this level, with carp and rainbow trout, as fillets and as mince, stored at 3 °C and at 15 °C. Samples of good and acceptable quality did not contain toxicologically significant concentrations of histamine or tyramine: the amines are a question of keeping and not of species, since shelf life ran 11 to 16 days at 3 °C and fell to 2 to 3 days at 15 °C. It is also not one of the histidine-rich species the EU histamine criterion covers.

Perch contains only low levels of tyramine. Tyramine was determined alongside the histamine in the same study, on perch stored at 3 °C and at 15 °C, and samples of good and acceptable quality contained no toxicologically significant concentration of either. For the same reason as the histamine, the amines are a question of how the fish was kept, and quality is what the study made the variable.

Perch contains only low levels of nickel. Animal tissue runs low in nickel, and the survey that establishes that covers meat and charcuterie rather than freshwater fish like the perch. Amounts vary by brand and recipe, so always check the label of the exact product.