Turbot
Turbot: low in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)Low
Turbot is a lean white fish, low in the free histidine that bacteria turn into histamine - unlike tuna, mackerel and sardine, where the scombroid problem lives. It is a thick flatfish, largely farmed now, sold whole or as steaks cut from a fish that has already been on ice. Freshness is the whole of it: the count climbs with every hour out of the cold, and no label records it.
Sources· 1
- Piersanti A. et al., Food Chem 153 (2014) 437-443, four years of official-control histamine results on fish products
- FODMAPsNone
- LactoseFODMAPsNone
- GlutenNone
- FructoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- SucroseNone
- TyramineNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
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Frequently asked questions
Which intolerances does turbot affect?
Turbot is notable for histamine. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
Does turbot contain histamine?
Turbot contains only low levels of histamine. Turbot is a lean white fish, low in the free histidine that bacteria turn into histamine - unlike tuna, mackerel and sardine, where the scombroid problem lives. It is a thick flatfish, largely farmed now, sold whole or as steaks cut from a fish that has already been on ice. Freshness is the whole of it: the count climbs with every hour out of the cold, and no label records it. Amounts vary by brand and recipe, so always check the label of the exact product.
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