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.
Over ten years ago our industry came together and collectively raised over $40,000 for cancer research. This overwhelming generosity and success of Sea A Cure was moving but not that much of a surprise as it is likely you know someone who has been diagnosed with cancer – perhaps you or your spouse; relative, coworker, […]Read More