Histamine Fish Poisoning is a rare but serious allergic reaction that’s caused when some scromboid species like tuna, mahi mahi, bluefish and mackerel are poorly handled and temperature abused, causing certain amino acids (histitides) to turn into histamines. Histamines cannot be detected in fish by common sensory evaluations like smell or taste and cannot be eliminated by cooking, canning or freezing the fish. Orca Bay does extensive histamine testing to ensure that our products are well under the FDA limit, but histamine poisoning can still occur if you let the fish get warm prior to cooking or mishandled on your way home from the store.
What is Common Sense Seafood? Simply put, it’s Orca Bay’s dedication to responsible stewardship and wise business practices. It means targeting well-managed fisheries that are built for the long run. It means partnering with quality-minded providers whose ethics are in tune with ours. And it means providing our customers with all the delicious, nutritious fits […]Read More